By Jacques Reymond, Melbourne based Chef, Director at Bistro Gitan, L’HotelGitan and Turtle Island Resort in Fiji
Recipe:
Jacques Reymond’s Béchamel Sauce
- Intro: A good béchamel relies essentially on two major ingredients:
- Fresh full cream milk
- Good butter with no water
Method:To obtain a smooth and roux béchamel remember to always mix the roux hot with the milk cold or vice versa.
To add extra flavour mix through gently a small amount of grated Comtécheese once your béchamel is done and has cooled down to about 60 degrees. You will then want to your béchamel by the spoonful!
Note: This béchamel can be best for a week in the fridge and reheat easily as long as you stir or whisk it gently until the desired temperature.
- This quantity will beenough to coat a large lasagne, makegratin of vegetables, coat enough witlof wrapped up with ham and gratinatefor the whole family, and even to coat poached eggs instead of a hollandaise.
Step one: Prepare ingredients
500ml fresh full cream milk
35g butter
35g flour
Salt
Pepper
Nutmeg a pinch ginger
Sweet paprika a pinch ginger
*For fructose or gluten free, replace flour with 20g of potato starch and 15g cornstarch. Use same technique and proceed
Step two: Make the Roux
In a pot, place the butter cut in cubes and cook on a medium heat until it gets a nice golden colour and beautiful roasted nut aroma comes through.
Add flour, mix well and cook this roux mixture for 3 minutes at low heat, stirring constantly with a whisk or a wooden spoon.
It is important to cook the flour for a while so you don’t taste it in the final product.
Step three: Béchamel
Pour cold milk; bring the heat intensity to medium again. Add the seasoning and keep stirring the sauce until it starts to boil
Step four:Cook the sauce
Reduce the heat and keep cooking for another 5 minutes until you have obtained a smooth, thick and unctuous béchamel.
Option:
Let the béchamel cool down in the pot for 10 minutes, then add 60g of grated Comté cheese or cheese mix. You can then eat the béchamel straight away or transfer to a container and place in the refrigerator.
Note:
You can increase the butter and flour up to 45g each if you are after a thicket béchamel but do not go over this proportion or you will make plaster for the walls…
Corporate Comm India (CCI Newswire)
