Posted by: Jonjon | March 24, 2009

Bechamel – Basic Bechamel Sauce 8/10 for initial taste, 6/10 after tasting for a while, ended up tasting like creamy milk.




Bechamel – Basic Bechamel Sauce 8/10 for initial taste, 6/10 after tasting for a while, ended up tasting like creamy milk.

http://allrecipes.com/Recipe/Basic-Bechamel-Sauce/Detail.aspx

INGREDIENTS (Nutrition)

* 1 tablespoon and 3/4 teaspoon butter 20g
* 1 tablespoon all-purpose flour 8g
* 1 cup milk 235ml
* 1/2 teaspoon salt 3g
* 1/8 teaspoon freshly grated nutmeg 0.2g

DIRECTIONS

1. Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
2. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

Conclusion
At first, the butter and flour did not have any flavor. After cooking it in butter for about 5 minutes, there was the fragrance of flour, which was kinda like the taste of something burnt, but not unpleasant. Btw, the taste was kinda like ghee. The color went lighter and lighter as the cooking proceeded. I couldn’t quite thicken the milk as I stirred for 10 minutes. However, after it cooled down, it naturally thickened.
It was nice at first taste. However, after a couple it became a bit cloying and bit sickening.

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