Operation béchamel is a go-go-go...
Upon
mckenzee's insistence (read: he mentioned it), I made Béchamel this last sunday and, damn, was I hooked on it.
It's basically a french white sauce for pasta and other such dishes. I followed his guidelines rather than some of the recipes online because of both the simplicity and just because he was the one who had brought it to my attention.
The ingredients are fairly simple.
Butter
Flour
Milk
salt to taste
Seasonings as you please.
As it was for pasta,I decided to add in parmesan.
~
Melt some butter. I used a stick in fear that I wouldn't be able to get all of the flour but in retrospect a quarter stick or at most a half stick of butter is probably enough.
Once the butter is melted, add flour to the melted butter and mix. You are looking for a beige like coloring to this mixture.
Add in the milk to this mix and let it all come together.
It should be resembling a gravy by now.
As the milk starts to bubble and boil, I'd probably add the seasonings and the cheese. I thought i Had parmesan at home but I was wrong. I ended up using shredded dry parmesan instead. It still came out damn well.
It was tasty goodness.
mckenzee's insistence (read: he mentioned it), I made Béchamel this last sunday and, damn, was I hooked on it.
It's basically a french white sauce for pasta and other such dishes. I followed his guidelines rather than some of the recipes online because of both the simplicity and just because he was the one who had brought it to my attention.
The ingredients are fairly simple.
Butter
Flour
Milk
salt to taste
Seasonings as you please.
As it was for pasta,I decided to add in parmesan.
~
Melt some butter. I used a stick in fear that I wouldn't be able to get all of the flour but in retrospect a quarter stick or at most a half stick of butter is probably enough.
Once the butter is melted, add flour to the melted butter and mix. You are looking for a beige like coloring to this mixture.
Add in the milk to this mix and let it all come together.
It should be resembling a gravy by now.
As the milk starts to bubble and boil, I'd probably add the seasonings and the cheese. I thought i Had parmesan at home but I was wrong. I ended up using shredded dry parmesan instead. It still came out damn well.
It was tasty goodness.