Bechamel

Serves 1
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Directions

  1. 1Melt 360g of butter.
  2. 2Melt 360g of butter.
  3. 3Melt 360g of butter.
  4. 4Add 360g of flour to the melted butter.
  5. 5Add 360g of flour to the melted butter.
  6. 6Add 360g of flour to the melted butter.
  7. 7Cook the flour over low heat to make a roux.
  8. 8Cook the flour over low heat to make a roux.
  9. 9Cook the flour over low heat to make a roux.
  10. 10Heat 6 liters of milk in the back.
  11. 11Heat 6 liters of milk in the back.
  12. 12Heat 6 liters of milk in the back.
  13. 13Add 2 handfuls of salt to the milk.
  14. 14Add 2 handfuls of salt to the milk.
  15. 15Add 2 handfuls of salt to the milk.
  16. 16Add 1 tablespoon of nutmeg to the milk.
  17. 17Add 1 tablespoon of nutmeg to the milk.
  18. 18Add 1 tablespoon of nutmeg to the milk.
  19. 19Once the roux has the desired color, add candied onion to it.
  20. 20Once the roux has the desired color, add candied onion to it.
  21. 21Once the roux has the desired color, add candied onion to it.
  22. 22Add a glass of brandy to the mixture.
  23. 23Add a glass of brandy to the mixture.
  24. 24Add a glass of brandy to the mixture.
  25. 25Integrate everything over high heat.
  26. 26Integrate everything over high heat.
  27. 27Integrate everything over high heat.
  28. 28Bring the mixture to a boil and let it boil for 10 minutes.
  29. 29Bring the mixture to a boil and let it boil for 10 minutes.
  30. 30Bring the mixture to a boil and let it boil for 10 minutes.
  31. 31Blend the mixture at maximum power for one minute to integrate the onion.
  32. 32Blend the mixture at maximum power for one minute to integrate the onion.
  33. 33Blend the mixture at maximum power for one minute to integrate the onion.

Ingredients

  • 360 g melted butter
  • 360 g melted butter
  • 360 g melted butter
  • 360 g flour
  • 360 g flour
  • 360 g flour
  • 6 L milk
  • 6 L milk
  • 6 L milk
  • 2 handfuls salt
  • 2 handfuls salt
  • 2 handfuls salt
  • 1 tbsp nutmeg
  • 1 tbsp nutmeg
  • 1 tbsp nutmeg
  • candied onion
  • candied onion
  • candied onion
  • 1 glass Brandy
  • 1 glass Brandy
  • 1 glass Brandy

Tips

  • Adding candied onion gives a toasted color and flavor to the bechamel.
  • Do not strain the bechamel; let the onion stay integrated for a better flavor and texture.