January 31, 2016 by Vic North
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
15g unsalted butter
15g plain flour
1 egg yolk
salt & pepper; freshly grated nutmeg
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.