berlinerca
Assistant Cook
Hi,
I have a question concerning Béchamel or basic white sauce.
First, I am not a trained chef but I do work as a cook in a kitchen here in Berlin, Germany. I find that I use very often basic white sauce and have been having trouble lately with the thickness i.e. it often is not thick enough.
My basic recipe is as follows: I heat 4 l milk and water mixed (my boss insists that I mix milk & water for cost purposes). While the liquid is heating I melt 250g butter and stir in enough white flour to form a thick paste, the consistency of a dough i.e. you could make a ball of this and it would not flow or fall apart. I keep this on the stove stirring constantly to cook the flour, usually for about 5 mins. Then I ad slowly, whisking constantly, the hot milk/water mixture. I then leave it on the stove at a low heat for at least 45 mins. stirring often and trying not to scrape the pan bottom as it always burns a bit on the bottom-I am working on a large industrial stove and the gas burners are large and hot.
Now sometimes this thickens up nicely and sometimes not. I am trying to achieve a fairly thick sauce, about the consistency of a syrup.
So any tips on how to get a consistently thick sauce would be very much appreciated.
I have a question concerning Béchamel or basic white sauce.
First, I am not a trained chef but I do work as a cook in a kitchen here in Berlin, Germany. I find that I use very often basic white sauce and have been having trouble lately with the thickness i.e. it often is not thick enough.
My basic recipe is as follows: I heat 4 l milk and water mixed (my boss insists that I mix milk & water for cost purposes). While the liquid is heating I melt 250g butter and stir in enough white flour to form a thick paste, the consistency of a dough i.e. you could make a ball of this and it would not flow or fall apart. I keep this on the stove stirring constantly to cook the flour, usually for about 5 mins. Then I ad slowly, whisking constantly, the hot milk/water mixture. I then leave it on the stove at a low heat for at least 45 mins. stirring often and trying not to scrape the pan bottom as it always burns a bit on the bottom-I am working on a large industrial stove and the gas burners are large and hot.
Now sometimes this thickens up nicely and sometimes not. I am trying to achieve a fairly thick sauce, about the consistency of a syrup.
So any tips on how to get a consistently thick sauce would be very much appreciated.