now you are on your way.erraticninjaJanuary 14 2005, 05:24:09 UTC
bechemel is one of the mother sauces. they are the sauces in french cuisine that form the beginning to all other sauces. technically bechemel has no cheese in it. when you add cheese it is closer to sauce mornay (which is the bomb) Béchamel + Cayenne + Gruyere + Parmesan = Mornay (figure stolen from alton brown via the good eats fan page)
the five mother sauces are espagnole (brown stock-based), velouté (light stock-based), béchamel (basic white sauce), hollandaise and mayonnaise (emulsified sauces) and vinaigrette (oil-and-vinegar combinations)
man i am a food nerd.
but anyway back to what you said... bechemel is easy. now you are on your way to learning classic french sauces.
if you want a good sauce course there is one at egullet.
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I made a bechamel sauce awhile back for spinach manicotti.
Mmmmmmm....spinach manicotti....
P.S. Man-cute is the best kind of cute!
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the five mother sauces are espagnole (brown stock-based), velouté (light stock-based), béchamel (basic white sauce), hollandaise and mayonnaise (emulsified sauces) and vinaigrette (oil-and-vinegar combinations)
man i am a food nerd.
but anyway back to what you said... bechemel is easy. now you are on your way to learning classic french sauces.
if you want a good sauce course there is one at egullet.
Reply
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