Kapox Hernández

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Recipe

Bechamel Mother Sauce

Name: Bechamel Mother Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: Francesa
Ingredients: 100 grams wheat flour, for the roux; 60 grams butter, for the roux; 500 milliliters milk, for the roux; 1 1/2 liters milk, for walnut milk; 30 grams butter, for walnut milk; to taste nutmeg, for walnut milk; to taste salt and pepper

15 mins

5 mins

Low

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A sauce based on flour, butter and milk to use with pasta and creams. It is a very versatile sauce, since its flavor is soft and goes well with many dishes, the combinations are part of your creativity, try it.

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Ingredients

6 portions

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100 grams wheat flour, for the roux
60 grams butter, for the roux
500 milliliters milk, for the roux
1 1/2 liters milk, for walnut milk
30 grams butter, for walnut milk
to taste nutmeg, for walnut milk
to taste salt and pepper

Preparation

For the Roux Melt the butter in a pan, taking care not to gurgle (that's burnt butter). Add the flour and mix until you get a blond earth (in this case you can let it cook until you get a darker color to taste). Roux is liquefied with milk and we obtain the base.

For the walnut milk: Pour the milk in a pot over medium heat until the first boil.

Add butter, nutmeg, salt and pepper to taste. Stir with a balloon until it thickens and extinguishes the fire.

To bind: With the help of a strainer we are going to pour the Roux into the walnut milk, trying to make it fall in a single stream; while with the balloon stir energetically so that no lumps are made.

Heat the pot over medium heat and stir until it has a creamy consistency. (continuing to mix).

TIPS

In the binding stage it depends on the stove where it is cooked and the size of the pot to measure the intensity of the flame. The balloon is recommended because this avoids the formation of lumps and does not cut the sauce when ligating.

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Bechamel Mother Sauce