Modernist Béchamel

Preparation info

  • Difficulty

    Easy

  • yield:

    1 quart

Appears in

Sauces

By James Peterson

Published 1991

  • About

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 1 qt 1 L
medium bouquet garni 1 1
lambda carrageenan (or more as needed) 10 g
salt and pepper to taste to taste
grated nutmeg to taste to taste

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.