b chamel sauce commonly known as white sauce n.
Skip this Video
Loading SlideShow in 5 Seconds..
Béchamel sauce – commonly known as white sauce PowerPoint Presentation
Download Presentation
Béchamel sauce – commonly known as white sauce

Béchamel sauce – commonly known as white sauce

285 Vues Download Presentation
Télécharger la présentation

Béchamel sauce – commonly known as white sauce

- - - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript

  1. Béchamel sauce – commonly known as white sauce “Mother Sauce” Thickness and fat determines the sauce Roux - cooked mixture of equal amounts of flour and a fat (traditionally butter) - Roux is the thickening agent Thicker for pasta dishes Slightly thinner for gravy-like consistency for biscuits, fish or meat • Means it can be made into a totally different sauce by simply adding 1 or 2 ingredients. (Basic sauce) • Key to béchamel is to effectively create a roux. • Another key is to add hotliquids slowly until the roux is incorporated with the milk via use of whisk.

  2. Béchamel Sauce • Béchamel sauce (French), also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagna. It is also used as the base for other sauces. • Béchamel is traditionally made by melting a quantity of butter, and adding an equal part of flour in order to make a roux, which is cooked under gentle heat while stirring with a whisk. As it is a white sauce, care need be taken not to brown the roux. • Then heated milk is gradually whisked in, and the sauce is cooked until thickened and smooth. • The proportion of roux and milk determines the thickness of the sauce, typically one to three tablespoons each of flour and butter per cup of milk. • One tablespoon each of butter and flour per cup of milk would result in a thin, easily pourable sauce.

  3. Béchamel Sauce Ingredients: Preparation: In a saucepan, heat the butter over medium-low heat until melted. (Don’t brown) Add the flour and whisk until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 3 to 4 minutes. (Don’t brown) Meanwhile, heat the milk separate in microwave or a saucepan until hot. Add the hot milk to the butter mixture slowly but constantly, whisking continuously until very smooth. Bring to a boil and then reduce to medium heat. Cook/simmer 5 minutes, stirring constantly with whisk, until sauce slightly thickens. Turn into Alfredo sauce by adding: ½ t each of garlic powder and onion powder ½ C Parmesan cheese • 2 T Butter (or margarine) • 2 T all-purpose flour • 2 C Milk Fettuccine Alfredo with Chicken

  4. How to Reheat Diced Chicken • Directions: 1. Heat diced chicken in a sauté pan with a touch of liquid, such as broth or water. Adding a liquid will contribute to it’s juiciness. • 2. Heat the chicken on MEDIUM heat for about 3-5 minutes. (Add little salt and pepper to taste) • 3. Add the reheated chicken to your pasta, sauce, and mix in.

  5. Béchamel taste Things to note: Addition ideas to make Alfredo: ½ t each of garlic powder and onion powder ½ C of Parmigiano (also known in English as Parmesan cheese) • Basic sauce will be somewhat bland • Bear in mind the end result will depend on various components added to the sauce Note: Pinch of parsley or nutmeg can also be added for additional flavor and aroma. If sauce is too thick you must increase the milk or cream to thin down.

  6. Roux