Advertisement
Modernist Béchamel
- yield:
1 quart
- Difficulty
Easy
Published 1991
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.
Ingredients
| milk |
Method
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe