Mother Sauces
Sauce Béchamel
Sauce Béchamel is one of the five “mother sauces” of French cuisine. This simple white sauce is used as a base for other sauces such as a Mornay that includes cheese.
INGREDIENTS
1/2 cup butter
1/2 tsp. salt
pepper and nutmeg to taste (optional)
1/2 cup of organic unbleached or Spelt flour
1 cup of whole milk or half and half
PREPARATION
•• Using a sauce pan over a low heat, slowly melt the butter until you see the formation of small bubbles. •• Add salt, pepper and nutmeg (optional) to taste. •• Gradually introduce the flour by mixing slowly with a whisk to create a paste. •• This is called a “roux”, that should not be overcooked or allowed to become brown. •• Remove the roux from the heat and add 1 cup of whole milk or half and half, blending until smooth and without the formation of any lumps. •• Place the sauce pan back over a low heat, mixing the roux slowly and until it becomes firm. •• If you observe that the roux is quickly becoming too firm, remove the pan from the heat, but continue to mix.•• If the roux is becoming too thick, add sparing amounts of milk for desired lightness. •• Your Sauce Béchamel is now ready and should present as a creamy smooth sauce, without any lumps and with the consistency of fluffy mashed potatoes. ••
Herbed Sea Salt
Sel de Mer aux Herbes
INGREDIENTS
1 fresh herbal bouquet of rosemary, thyme and sage
course sea salt filled 3/4 to the size of your mortar and pestle
PREPARATION
•• Using a marble or stone mortar and pestle, combine fresh rosemary, thyme and a little sage with coarse sea salt. •• Grind the mixture to a fine consistency while taking in the herbal aroma that is released. Remove any stray branches. •• If the fresh herbs have been stored in the refrigerator, use a scissor to snip and trim closely from the branch. •• If you have herbs on hand that have already dried naturally, you can simply crumble with your fingers and add to the sea salt for a finer grind.••
