9/9/2023 0 Comments Roux ratio cheese sauceWhen the sauce comes to the boil, lower the heat and simmer gently for about 10 minutes, stirring the sauce frequently.ģSeason to taste with salt, white pepper and a little nutmeg, if you wish, then pass the sauce through a fine chinois.ĤEither serve the béchamel sauce immediately or, if necessary, keep it warm in a bain-marie, dotting a few flakes of butter over the surface to stop a skin from forming. Cook for 10 minutes, constantly stirring, until the roux lightly browns to a blonde roux, or continue stirring and cooking for up to 30 minutes for a roux the color of chocolate. Stir with a whisk and cook gently for 2-3 minutes to make a roux.Ģ Pour the cold milk onto the roux, whisking as you do so, and bring the sauce to the boil over a medium heat, whisking continuously. Add cup peanut oil to a large pot and heat to medium heat. Sea salt and freshly ground white pepperġGently melt the butter in a small, heavy-based saucepan over a low heat, then add the flour. The different colors are a result of how long the roux is cooked white is cooked for the shortest time, while dark brown cooks the longest. The sauce will keep in an airtight container in the fridge for up to 4 days reheat in a bain-marie to serve. There are four varieties of roux: white, blond, brown, and dark brown. It also forms the basis of many other sauces. Béchamel sauce is used in a variety of dishes, including cauliflower cheese and a classic croque-monsieur.
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