James Peterson

Modernist Béchamel

Preparation info
  • yield:

    1 quart

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
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

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.