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BECHAMEL SAUCE WITH CHEESE AND MUSTARD SKIN
BECHAMEL SAUCE WITH CHEESE AND MUSTARD PROFESSIONAL

Season with salt, white pepper, and nutmeg (optional) to taste.

The consistency should be moist but not runny, thick but not so viscous that it doesn't flow.

Pour the milk slowly into the roux, whisking constantly until it thickens and there are no lumps.

This helps to eliminate the raw flour taste, says AlSawwaf.

Stir this mixture for three to four minutes over medium heat.

Whisk in the flour and stir until well combined.

Melt the butter in a saucepan over medium-low heat.

Shred your own cheese for the smoothest finished sauce. This added starch can interfere with the melting process, preventing you from getting a smooth sauce. Pre-shredded cheeses often contain anti-clumping agents like starch to prevent them from sticking together in the bag. Quick tip: Always opt to shred the cheese yourself. For an extra kick, private chef Michael Johnson suggests adding English mustard powder.

Optional spices: AlSawwaf uses ¼ teaspoon nutmeg for a traditional cheese sauce.

AlSawwaf advises using heavy cream or half and half for an extra rich dish, whole milk for most recipes, and 2% milk for a lower-fat alternative.

2 cups milk: The higher the fat content, the creamier your sauce will be.

Camembert and brie also melt well but don't forget to remove the rind. Other ideal options, according to AlSawwaf, include provolone, Colby, Swiss, Monterey jack, and muenster. Cheeses like gruyère, fontina, cheddar, and havarti are best for meltability.

1 ½ cups shredded cheese: AlSawwaf says it's perfectly fine to mix different cheeses together in your sauce, but make sure they share a similar flavor profile.įor example, parmesan and gruyère are a classic pairing, because they both have a delicately nutty quality.

The ultimate complement to comfort food, cheese sauce is one recipe you'll definitely want to keep in your back pocket. Béchamel is a French white sauce, which combines butter and flour - a mixture that's also known as a roux - with milk.

BECHAMEL SAUCE WITH CHEESE AND MUSTARD PROFESSIONAL

Simple yet supremely versatile, cheese sauce can be drizzled onto everything from vegetables and potatoes to pasta dishes.Īccording to professional chef Yasmeen AlSawwaf, there are many different kinds of cheese sauces, but most are based on the classic béchamel. Pour some dry vermouth into your white sauce, slather it over your dish of cooked fish and veg and top with chunky mash and grated cheese before baking to golden brown.One of the easiest ways to make any dish taste more indulgent is by adding a rich, velvety cheese sauce. I’ve shown you my Simple Fish Pie with Peas, now try my classic version – with salmon, pollack, mussels, leeks and Gruyère. Carrots and parsley sauceĪdd a drop of cream and chopped parsley into your white sauce, and then stir in your cooked carrots for a seasonal treat. And delicious on pasta, on vegetables, with cod, with seafood… the list goes on. Shred some strong Cheddar or any mix of hard and medium cheeses into your Béchamel, and you’ve got a Mornay. It looks and tastes delicious after 40 minutes in a hot oven. Some prefer to put the cheese in the sauce I add mine on top. I add a layer of Parmesan for extra flavour. Smother chopped root vegetables in white sauce and top with creamy mash. Then pour over a dish of cooked macaroni before baking to perfection. Throw in some mustard powder or nutmeg if you like. Gorgonzola, fontina, grana padana, ricotta – your very own quattro formaggio. Take your Béchamel and add cheese, lots of it. Here are my favourite suggestions: Macaroni cheese There are lots of other dishes that work well with a Béchamel. It will stop any rogue lumps spoiling your dish. And don’t forget the loyal sieve at the end.

BECHAMEL SAUCE WITH CHEESE AND MUSTARD SKIN

You don’t need a thick skin to make a beautiful Béchamel. It’s all about working the roux, really whisking your white flour into the melted butter, and adding your milk, bit by bit, so it doesn’t burn.

It’s also one of the most important and versatile sauces in any kitchen. White sauce is a lot like me: it’s got a reputation for being intimidating. This sauce is the base of so many dishes – do it right