gerexclusive.blogg.se - White cheese roux sauce

some French recipes call for infusing the sauce with onion, bay leaves, and clove.You can easily omit it, it’s not necessary, just something that I really love to add. This sauce can really taste plain but the lemon juice just brightens it up and adds freshness, it won’t taste lemony though. You won’t see this ingredient in any traditional bechamel sauce recipes, but I’m telling you, the sauce is so good with it. In my recipe, there’s also a very unusual ingredient – just a little lemon juice.

You can use already ground nutmeg or grate it yourself (on a microplane or nutmeg grater) which is a better option.

I’m also adding freshly grated nutmeg – this seasoning works best with the white sauce.

If you want to use white pepper remember it’s more powerful than black pepper so just use less.

Note about the pepper – some chefs prefer to use white pepper so that you won’t see specks of black pepper in the white sauce.

The basic recipe consists of only 3 main ingredients: butter, flour, milk, and additionally salt and black pepper.