Kalau suka lasagna..maka kena belajar membuat white sauce ni..atau nama lainya Bechmal sauce. Sauce ini ada antara sauce asas bagi masakan Perancis. Mudah membuatnya dan sauce ini boleh digunakan untuk berbagai jenis masakan pasta. Untuk rasa kita boleh menggunakan kreativiti kita untuk memasukkan samada bay leaf..rosemary thyme atau herbs kegemaran kita.
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5 cups whole milk
Preparation:
In a heavy-bottomed saucepan, bring the milk to a
simmer over a medium heat, stirring occasionally and taking care not to let it
boil.
Meanwhile, in a separate heavy-bottomed saucepan,
melt the butter over a medium heat until it becomes frothy. Don't let
it turn brown, though — that'll affect the flavor.
With a wooden spoon, stir the flour into the melted
butter a little bit at a time, until it is fully incorporated into the butter,
giving you a pale-yellow-colored paste. This paste is called a roux. Heat the
roux for another minute or so to cook off the taste of raw flour.
Using a wire whisk, slowly add the hot milk to the
roux, whisking vigorously to make sure it's free of lumps.
Now stick the pointy end of the clove into the
onion and drop them into the sauce. Simmer for about 20 minutes or until the
total volume has reduced by about 20 percent, stirring frequently to make sure
the sauce doesn't scorch at the bottom of the pan.
The resulting sauce should be smooth and velvety.
If it's too thick, whisk in a bit more milk until it's just thick enough to
coat the back of a spoon.
Remove the sauce from the heat. You can retrieve
the clove-stuck onion and discard it now. For an extra smooth consistency,
carefully pour the sauce through a wire mesh strainer lined with a piece of
cheesecloth.
Season the sauce very lightly with salt and white
pepper. Be particularly careful with the white pepper — and the nutmeg, if
you're using it. A little bit goes a long way! Keep the béchamel covered until
you're ready to use it.
5 cups whole milk
6 Tbsp butter (or ¾ stick unsalted
butter)
1/3 cup all-purpose flour
¼ onion, peeled
1 whole clove
Kosher salt, to taste
Ground white pepper, to taste
Pinch of ground nutmeg (optional)
Preparation:
In a heavy-bottomed saucepan, bring the milk to a
simmer over a medium heat, stirring occasionally and taking care not to let it
boil.
Meanwhile, in a separate heavy-bottomed saucepan,
melt the butter over a medium heat until it becomes frothy. Don't let
it turn brown, though — that'll affect the flavor.
With a wooden spoon, stir the flour into the melted
butter a little bit at a time, until it is fully incorporated into the butter,
giving you a pale-yellow-colored paste. This paste is called a roux. Heat the
roux for another minute or so to cook off the taste of raw flour.
Using a wire whisk, slowly add the hot milk to the
roux, whisking vigorously to make sure it's free of lumps.
Now stick the pointy end of the clove into the
onion and drop them into the sauce. Simmer for about 20 minutes or until the
total volume has reduced by about 20 percent, stirring frequently to make sure
the sauce doesn't scorch at the bottom of the pan.
The resulting sauce should be smooth and velvety.
If it's too thick, whisk in a bit more milk until it's just thick enough to
coat the back of a spoon.
Remove the sauce from the heat. You can retrieve
the clove-stuck onion and discard it now. For an extra smooth consistency,
carefully pour the sauce through a wire mesh strainer lined with a piece of
cheesecloth.
Season the sauce very lightly with salt and white
pepper. Be particularly careful with the white pepper — and the nutmeg, if
you're using it. A little bit goes a long way! Keep the béchamel covered until
you're ready to use it.
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