Jasmin’s Béchamel Sauce

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January 31, 2016 by Vic North

I want to share a story that recently lit me up and reaffirmed all that we do here at the cafe. Chatting with a mum of a junior member of staff, she relayed how our young team member had recently made supper for the family. The star of the meal was a homemade béchamel sauce, the method of which she’d been taught by our talented and generous House Chef, Jasmin Giles.  I was genuinely moved to hear this because it cuts right through to the very essence of what motivates me to do this thing that I do – to honour and pass on the skills to make real food and to celebrate the art of eating well with our loved ones.
 
If you’d like to enjoy Jasmin’s béchamel sauce at home – perhaps in a richly satisfying lasagne, here’s the deal:

 
Jasmin’s Bechamel Sauce

bechamel

Ingredients

250ml milk

15g unsalted butter

15g plain flour

1 egg yolk

salt & pepper; freshly grated nutmeg

 

Method

Gently warm the milk and set aside

Melt the butter in a heavy based pan. When it starts to foam, add in the flour and work it into the melted butter with a wooden spoon. Cook the resulting paste out for a few minutes until it’s a matt, sandy texture.

Swap the wooden spoon for a whisk, and gradually work in the warmed milk. Add the milk a bit at a time, and keep whisking till you have a smooth sauce.

Allow the sauce to cool slightly, then stir in the egg yolk to emulsify. Add plenty of freshly grated nutmeg and salt and pepper to season.

Use as your recipe requires – if not needed straight away, you can prevent a ‘skin’ forming by laying clingfilm onto the top of the sauce as it cools.

 

Passing on real food skills and techniques is at the heart of all things Vic North. Here at the cafe, we’re team building and keen to nurture good people with a passion for real food.  If you have experience of cooking or baking and most importantly, an appetite to grow, we’d love to hear from you. Do get in touch. Join our team.

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