How to Make Besciamella (Béchamel Sauce)
17.2 هزار بار بازدید -
11 سال پیش
-
Mario Batali brings you: How
Mario Batali brings you: How To Make Besciamella or Béchamel Sauce
Besciamella, one of the "mother sauces," is a delicious base for many dishes. Use it in lasagne or other baked pastas, as a binder in crocchette or fritters, and as a base for cheese sauce, savory custards and more. Chef Anthony Sasso of Casa Mono shows you how to make it yourself.
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Up your game in the kitchen by learning all the fundamentals--right here, every week on How-To Tuesday from Mario Batali. While you're at it, please subscribe to the Mario Batali YouTube channel for recipes, inspiration, and a new How-To Tuesday video every week! And don't forget to check out mariobatali.com for more on food, travel and Italian culture, curated by yours truly. Wheeeeeeeee!
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Want to see a technique featured on How-To Tuesday? Tweet me @mariobatali with hashtag #howtotuesday!
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BESCIAMELLA, SASSO STYLE
4 ounces butter
4 ounces flour
1 quart milk
1/4 nutmeg, grated
Salt to taste
Melt the butter over very low heat. Using a whisk, add the flour and mix to combine. Once the flour is evenly blended with the butter, and the mixture hasn't obtained any color whatsoever, slowly add in some of the milk, whisking vigirously. If you add too much milk at a time, you will have lumps. Continue adding more milk, about 1 cup at a time, while stirring until the bechamel comes to a light boil. Lower to a simmer and do not stop stirring, or the flour and milk will burn to the bottom of the pan. Let the flour cook out by stirring over low heat for about 8-10 minutes. Season with salt and grated nutmeg. Strain through a fine sieve if necessary.
Besciamella, one of the "mother sauces," is a delicious base for many dishes. Use it in lasagne or other baked pastas, as a binder in crocchette or fritters, and as a base for cheese sauce, savory custards and more. Chef Anthony Sasso of Casa Mono shows you how to make it yourself.
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Up your game in the kitchen by learning all the fundamentals--right here, every week on How-To Tuesday from Mario Batali. While you're at it, please subscribe to the Mario Batali YouTube channel for recipes, inspiration, and a new How-To Tuesday video every week! And don't forget to check out mariobatali.com for more on food, travel and Italian culture, curated by yours truly. Wheeeeeeeee!
-------------------------------
Want to see a technique featured on How-To Tuesday? Tweet me @mariobatali with hashtag #howtotuesday!
-------------------------------
BESCIAMELLA, SASSO STYLE
4 ounces butter
4 ounces flour
1 quart milk
1/4 nutmeg, grated
Salt to taste
Melt the butter over very low heat. Using a whisk, add the flour and mix to combine. Once the flour is evenly blended with the butter, and the mixture hasn't obtained any color whatsoever, slowly add in some of the milk, whisking vigirously. If you add too much milk at a time, you will have lumps. Continue adding more milk, about 1 cup at a time, while stirring until the bechamel comes to a light boil. Lower to a simmer and do not stop stirring, or the flour and milk will burn to the bottom of the pan. Let the flour cook out by stirring over low heat for about 8-10 minutes. Season with salt and grated nutmeg. Strain through a fine sieve if necessary.
11 سال پیش
در تاریخ 1392/05/29 منتشر شده
است.
17,267
بـار بازدید شده