Besciamella

The technique illustrated below is used when making Besciamella.

The first step in a besciamella is to make a roux. Measure out (by weight) a 50:50 ratio of sifted all-purpose flour to butter. The butter is melted in a saucepan. When the butter foams, the sifted flour is poured in all at once, while stirring, to disperse evenly. The roux is heated very slowly to ensure that the butter thoroughly lubricates and separates the particles of flour. (This will help the particles break up evenly when the milk is added and prevent lumps from forming.) If the roux is heated too quickly, the starch in the flour may shrink, inhibiting its ability to bind stocks and sauces. The roux is cooked very slowly until the mixture is bubbling and the ingredients are well blended and smooth. The roux should not color and it should be the consistency of sand at low tide. Allow the roux to cool slightly, but not so much that the fat solidifies.