Bechamel
Ingredients
¼
L of milk
¼
L of stock
30g
of plain flour
30g
of butter
Salt
and pepper
A
pinch of nutmeg
How
to
Melt
the butter, add the flour. Slowly add the stock, mixing constantly, then the
milk until the béchamel becomes a thick sauce. Season with salt and pepper
Note: The traditional Bechamel is made with milk only. I
like to replace some of it by stock to get stronger flavour. Use whatever stock
matches your recipe
**********
Mayonnaise
Have you tried to make your own? It is not as scary as it
seems!
I grew up on homemade mayonnaise ;-). Once you’ve tasted
it, you won’t go back to the shop one!
It takes (truly) 5 minutes, a small bowl and a whisk (so
hardly any washing up!)
Some people put vinegar or lemon in theirs. You can also
add fresh garlic, herbs…
Here is the basic recipe…
Ingredients
1 egg yolk
1 tbsp of Dijon mustard
1 cup Sunflower oil (or about depending on
your taste)
Salt and pepper to taste
How
to
In a small bowl, put the egg yolk and mustard and whisk
until well mixed (you can add your garlic or herb at this point or at the end).
Add the oil by small amounts (1 to 2 tbsp at the time).
Whisk energically between each addition until the mayonnaise looks smooth and
the oil is well mixed.
When you are happy with the texture (should be firm) and
the taste, you can stop.
Note: I do not use olive oil or vegetable oil for mayonnaise
as I found it too strong.
**********
Vinaigrette
Ingredients
3
tbsp of oil
1
tbsp of vinegar
1
tsp of French mustard
1
shallot, finely chopped
Salt
and pepper
How
to
In a
missing bowl, put the vinegar, shallot and mustard.
Mix
until combined.
Slowly
add the oil while mixing constantly.
Note: Depending on your dish, you can use pretty much any
oil (Macademia, walnut, olive, sunflower) and the same for vinegar (apple,
raspberry and strawberries are my summer favourite!)
Note: You can make Vinaigrette in advance. Just omit the
shallots (they can be added at the last minute) and store the vinaigrette in
the fridge.
No comments:
Post a Comment