Béchamel sauce

Roux 100

120 C

-

-

-

120 C

00:04

-

80 - Forward, with pause

120 C

00:02

-

80 - Forward

93 C

00:05

-

40 - Forward

93 C

00:05

-

40 - Forward

Portion 640 (45 kg)

• Clarified butter1,5 kg
• All-purpose flour1,5 kg
• Milk30 L
• Cream3 L
• Shallots3 kg
• Garlic1,2 kg
• Whole-wheat mustard
• Thyme
• Wine Vinegar

Instructions

Step 1: Pre-heat the kettle

• Heat the kettle to 120 degrees.

Step 2: Preapre Béchamel

• Melt the butter
  Gently melt the clarified butter for 4 to 8 minutes over the heat of 120 degrees until it begins to bubble and froth. Ensure it does not take on a brown hue, as Béchamel should maintain its distinctive off-white appearance. Allowing the butter to brown will result in a darker sauce.
• Extra: Sauté the shallots and garlic
  Add the shallots and garlic cloves now as we have a bit of extra in this Béchamel. Then, sauté them with butter before adding the flour.
• Add the flour with mixing Forward 80
  Add the flour and let the Dieta Mixer Kettle stir it into the melted butter, until it is fully incorporated. Heat the roux for a maximum of 2 to 4 minutes to prevent the mixture from browning. We want the sauce to maintain its pale hue.
• Add the milk and cream with mixing Forward 80
  Add the milk and cream. Then let the kettle whisk it vigorously to ensure the result is lumps-free.
• Program: forward, 40
  Simmer the Béchamel with mixing to make sure the sauce doesn't scorch at the bottom of the pan or form lumps while cooking.

Step 3: Add Dieta extra

• Add mustard and spices with mixing Forward 40
  Add mustard and spices and let the mixing handle rest.

Step4: Serve