白醬 Béchamel Sauce (White sauce)

材料 Ingredients

全脂牛奶 Whole milk 4 杯 cup 牛油 Butter 2 大匙 Tbs 中筋麵粉 All-purpose flour 2 大匙 Tbs 去皮洋蔥 Peeled onion 1/4 個 ea 月桂葉 Bay leaf 2 片 ea. 丁香 Clove 2 顆 ea. 鹽 Salt 1/3 小匙 tsp 白胡椒 White pepper 1/8 小匙 tsp 肉荳蔻粉 Ground nutmeg 1/8 小匙 tsp

做法

1.	將牛奶用中火煮到邊緣開始起小泡，但未燒滾。當中要不斷攪動以免底部燒焦。熄火，放置一旁備用。
2.	牛油在鍋裡用小火融化。加入麵粉用中火炒成糊狀并稍微變黃，約2-3分鐘。熄火，讓麵糊降點溫。
3.	慢慢加入熱牛奶到鍋裡，同時不斷攪動直到麵糊和牛奶充分混合沒有顆粒。
4.	開中火把醬汁煮滾，煮時要不斷地攪動。火關小，加入洋蔥，月桂葉和丁香(將月桂葉和丁香夾在洋蔥內)繼續煮20分鐘，中間偶爾攪動一下。
5.	夾出洋蔥丟棄。如果醬汁太稠可以加些熱牛奶調整。加入鹽， 白胡椒和肉荳蔻粉調味。

做法

1.	Cook the milk in medium heat until there are small bubbles on the edges, but not boiling. Turn off the heat and set the milk aside.
2.	Melt the butter in a pot over low heat. Add the flour and cook in medium heat until becoming paste like and coloring slightly, about 2-3 minutes. Stir consistently. Turn the heat off and let the roux cools a little.
3.	Gradually add the milk and whisk consistently until the mixture is smooth.
4.	Bring the sauce to a boil over medium heat, whisk consistently. Turn the heat to low. Add the onion, bay leaves and cloves (Stuff the bay leaves and cloves inside the onion) and simmer for 20 minutes, stir occasionally.
5.	Remove and discard the onion. Add the salt , white pepper and nutmeg for seasoning.

運用食譜(Application)

白醬義麵 Spaghetti in White Sauce
芥末蜂蜜烤鮭魚 Honey Mustard Baked Salmon

最後更新 (Last Update): 09/09/2015
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