Béchamel
I
Origin
Not yet written for this entry.
II
Description
Béchamel is white roux combined with hot milk — one of Escoffier's five mother sauces and the foundation of gratin preparations, sauce Mornay, croque monsieur, and moussaka. It is simultaneously the most common and the most badly made sauce in the home kitchen, almost always because the roux was undercooked (raw flour taste) or the milk was added incorrectly (lumps).
III
The Thread
Not yet written for this entry.
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year