Home
- Recipes
  - All Tutorials
    - Other

Other

Béchamel Sauce

Béchamel Sauce

For: 1 litre

Time: 30 minutes

Difficulty:

Author: Chef Philippe

18 ratings

1 comment

Ingredients:

70g unsalted butter, 70g , 1 litre of milk, Salt, Cayenne pepper, Nutmeg

Method

Before starting this Béchamel Sauce recipe, make sure you have organised all the necessary ingredients.
Bring the milk to a boil. In the meantime, melt the butter in a saucepan.
When the butter starts sizzling...
... add all the flour in one go.
Combine well with a or a whisk.
...

Beating egg whites stiff

For: In many desserts and pastries

Time: 15 minutes

Reviews:

3 ratings

Béchamel Sauce

For: 1 litre

Time: 30 minutes

Reviews:

18 ratings

Ice Cream Yule Log, Baroque Finish

Makes : 1 log (length 35 cm)

Time: 2 h 30

Reviews:

24 ratings

Cooked Marinade

For: To flavour and tenderize certain meats and game before cooking.

Time: 45 minutes

Reviews:

1 rating

Cooking eggs with the shell on

For: Starters, salads, main dish...

Time: 15 minutes

Reviews:

3 ratings

Demi-glaze

For: Base element for the preparation of certain sauces.

Time: 25 minutes

Difficulty:

Deveining Foie Gras

For: Preparing fresh foie gras before cooking

Time: 30 minutes

Reviews:

13 ratings

Flavoured butter

For: Served with grilled meat or fish...

Time: 15 minutes

Difficulty:

Gastrique (caramel sauce)

For: Sour/sweet sauce base

Time: 25 minutes

Reviews:

1 rating

Glaze

For: Making of sauces...

Time: 25 minutes

Difficulty:

Home-Made Butter

For: 355g unsalted butter

Time: 20 minutes

Reviews:

5 ratings

How to make and use a decorating cone

For: To decorate creams, cakes, canapés, layered cakes...

Time: 15 minutes

Reviews:

1 rating

How to make breadcrumbs

For: Breadcrumbs, Tomato persillades provençales

Time: 15 minutes

Difficulty:

How to remove narrow

For: Sauces

Time: 25 minutes

Difficulty:

Instant Marinade

For: Marinade for fish or raw meat.

Time: 25 minutes

Reviews:

2 ratings

Marinade for cold cooking

For: Marinade for certain meat or raw fish.

Time: 15 minutes

Difficulty:

Peeling a tomato

For: For salads, sauces, decorations

Time: 1 heure

Difficulty:

Preparing a Bouquet Garni

For: 1 bouquet garni

Time: 5 minutes

Reviews:

1 rating

Scrambled eggs

For: Very popular with English people for breakfast.

Time: 30 minutes

Reviews:

1 rating

Seasoning foies gras

For: 1 fresh foie gras

Time: 15 minutes

Reviews:

1 rating

Seeding tomatoes

For: Preliminary preparation for further tomato-based preparations.

Time: 10 minutes

Difficulty:

Stew "à brun"

For: When making meat in sauce.

Time: 1 heure

Reviews:

1 rating

Tempering dark chocolate couverture (traditional method)

Makes : 500 grams tempered chocolate

Time: 30 minutes

Reviews:

3 ratings

To bind a roux

For: To thicken sauces.

Time: 15 minutes

Difficulty:

To bind using egg yolks

For: Binding of sauces and veloutés.

Time: 15 minutes

Difficulty:

To bind using kneaded butter

For: Thickening sauces...

Time: 15 minutes

Difficulty:

To bind using roasted flour

For: Way of binding used when making stews.

Time: 15 minutes

Difficulty:

To bind with cream

For: To finish certain sauces, veloutés, cream.

Time: 15 minutes

Difficulty:

To bind with starch

For: To thicken sauces

Time: 25 minutes

Difficulty:

To coat in butter

For: Breaded escalopes

Time: 15 minutes

Difficulty:

To peel almonds

For: To remove the brownish skin from fresh almonds

Time: 1 heure

Reviews:

1 rating

To sauté an egg

For: As a starters or main dish. Replace a meat.

Time: 25 minutes

Reviews:

1 rating

To whisk in butter

For: To finish a meat or fish sauce

Time: 15 minutes

Difficulty:

Trimming a breadloaf

For: Preparation of canapés, toasts...

Time: 15 minutes

Difficulty:

Whipping cream

For: Plain cream is used for certain sauces and sweet cream is commonly used in mousses, bavarois or whipped for decoration.

Time: 25 minutes

Reviews:

4 ratings