Bechamel sauce(Featured Chef Jeroen Meus)
Cook
| Category: | Sauce, Oil, Vinegar, Marinades, Broth Jeroen Meus |
| Seasons | |
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Ingredients
For
4
Persons
Ingrediënten
| 30 g Butter |
| 40 g Flower |
| 250 g Cheese |
| 1 stuk(s) Egg yolk (optional) |
| Pepper and Salt |
| Nutt meg |
| 7 dl Milk |
Bechamel sauce Directions
The base of the sauce is a roux. Melt the butter in a cooking pot and add the flour.
Allow the flour mixture to dry while stirring, but make sure the roux does not stick.
As soon as you smell a delicious biscuit smell, pour the milk into the pot. Continue to stir patiently with a whisk until the sauce binds.
After stirring for a sufficiently long time, you get a smooth bechamel sauce. (Avoid too thick a sauce. To dilute the sauce, add some extra milk.)
Remove the pot from the heat and mix the ground cheese into the sauce. (Keep a portion of cheese aside for finishing.)
Add a dash of lemon juice.
Season the sauce to taste with pepper, salt and nutmeg.
Allow the flour mixture to dry while stirring, but make sure the roux does not stick.
As soon as you smell a delicious biscuit smell, pour the milk into the pot. Continue to stir patiently with a whisk until the sauce binds.
After stirring for a sufficiently long time, you get a smooth bechamel sauce. (Avoid too thick a sauce. To dilute the sauce, add some extra milk.)
Remove the pot from the heat and mix the ground cheese into the sauce. (Keep a portion of cheese aside for finishing.)
Add a dash of lemon juice.
Season the sauce to taste with pepper, salt and nutmeg.
Recipe notes
For an extra shiny sauce, you can stir in an egg yolk.
