Any number of hydrocolloids and emulsifiers can be used to thicken milk and create a béchamel sauce. Lambda carrageenan goes especially well with dairy products so it makes sense to use it here.
|medium bouquet garni|
|lambda carrageenan (or more as needed)|
|salt and pepper||to taste||to taste|
|grated nutmeg||to taste||to taste|
Bring the milk to a simmer with the bouquet garni. Simmer for 5 minutes, then take out the bouquet garni. Sprinkle the lambda carrageenan over the milk and blend with an immersion blender. Bring back to a simmer while continuing to blend. Strain through a chinois and season with salt, pepper, and nutmeg.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.