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  • CAA110 U1 BechamelSauceBuildingGuide

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    BenandCandi Campbell
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    The document provides instructions for making béchamel sauce, including determining viscosity, tempering the roux, adding other ingredients like milk and onion, bringing it to a boil then reducing heat, straining, and adding other elements. It also lists béchamel as the mother sauce and describes how to make derivative sauces like mornay by adding cheese to béchamel or soubise by adding sweated onions.

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    CAA110_U1_BechamelSauceBuildingGuide (1)

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    The document provides instructions for making béchamel sauce, including determining viscosity, tempering the roux, adding other ingredients like milk and onion, bringing it to a boil then reducing heat, straining, and adding other elements. It also lists béchamel as the mother sauce and describes how to make derivative sauces like mornay by adding cheese to béchamel or soubise by adding sweated onions.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    12 views1 page

    CAA110 U1 BechamelSauceBuildingGuide

    Uploaded by

    BenandCandi Campbell
    The document provides instructions for making béchamel sauce, including determining viscosity, tempering the roux, adding other ingredients like milk and onion, bringing it to a boil then reducing heat, straining, and adding other elements. It also lists béchamel as the mother sauce and describes how to make derivative sauces like mornay by adding cheese to béchamel or soubise by adding sweated onions.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Béchamel Sauce Building Guide

    Seven Steps to Building a Sauce

    1. Determine Viscosity
    2. Temper Roux
    3. Add Accessory Elements
    4. Bring to a Boil
    5. Reduce to a Simmer
    6. Strain
    7. Add Auxiliary Elements

    Mother Sauce --------Béchamel Sauce

    1. 1 Quart of Milk
    2. White Roux (1.5 oz fat/flour)
    3. Onion Cloute (Bay Leaf + Clove)

    Baby/Derivatives ---- Sauce Mornay (Béchamel w/ cheese)

    1. Béchamel
    2. Parmesan
    3. Gruyere

    *** heavy cream optional

    Sauce Soubise (Béchamel w/ sweated onions)

    1. Béchamel
    2. Sweated Onions

    Sauce Raifort (Béchamel w/ horseradish)

    1. Béchamel
    2. Horseradish
    3. White Wine
    4. Cayenne Pepper

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