Back to the dabbling in trying to make Mac & Cheese. Nothing frustrated me more than trying to make a thick sauce. I didn’t know how to do it, and before this challenge I thought it would never happen. When I tried making Cajun Chicken Pasta the one thing that took away from the dish was the sauce being too thin. Maybe it was me having this dish at several restaurants before or maybe it was me have too many sauce from jars, but I’ve become accustomed to have sauce that sits on top of the pasta and not underneath and running through my fork and onto my plate. Of course I’ve heard of making a rue before, but after trying to make it several times I can honestly say it is more difficult I thought!
Maybe it is just me, but I’ve dabbled quite a few times in trying to make my own Mac & Cheese. Nothing beats Kraft’s Mac & Cheese, but I’ve always wanted to say that I could do it all on my own. My mother has a great recipe for Mac & Cheese, but hers is one that reminds me of one I would see on a menu at an expensive restaurant! You might be thinking, why wouldn’t you want to make something like that? Well, occasionally I just want to make something quick and easy, especially for lunch.
This month, the Daring Cooks got a little saucy! Jenni from the Gingered Whisk taught us the basics of how to make the five mother-sauces and encouraged us to get creative with them, creating a wide variety of delicious, fresh sauces in our very own kitchens.
Béchamel Sauce
Time is said to be a healer of all wounds. Well, I don’t know about that, but what I do know is that time allows for food to become something else…something better. That being said, it is important to note that while a thick sauce does not require too much time, maybe 10-15 minutes at most, it does require being taken care of all throughout the cooking process.
Low heat + constant stirring = successfully making a thick sauce.
While I was making the sauce I could not help but notice that it required constant stirring and a lot of time. Surely if I just turn up the heat the sauce would cook faster (I wish!), but instead I held back the urge and kept stirring while the sauce sat over low heat. I thought to myself, what happens if I don’t maintain constant stirring? Too many cookbooks say “Constantly Stir” but sometimes seeing is the only way to believe; after seeing what happened I wish I had not. After a few moments the sauce began to develop a thin film on the surface (much like when I unsuccessfully make hot chocolate). Luckily, after some more stirring the film went away, so trust me: DO NOT stop stirring!
I wanted to make this for my parents, but if you are like me I had to test making it first to make sure I would not mess it up! So, I decided to make pasta one day along with this sauce. It was really good, however it was a bit plain Jane, so if you decide to make this sauce cook some chicken to go with it. Other than this, bon appetite!
Béchamel
Preparation time: 30 minutes
Equipment required
Heavy saucepan
Wooden spoon
Whisk
Measuring cups and spoons
Ingredients
2 cups (250 ml) cold milk
1 tbsp (15 ml) (15 gm) (1/2 0z) butter
2 tbsp (30 ml) (15gm) (1/2 0z) flour
pinch nutmeg
salt and pepper to taste
Directions
1. In a medium saucepan over low heat, melt the butter.
2. When the butter begins to bubble, stir in the flour with a wooden spoon until a paste forms.
3. Cook, stirring constantly, until the paste begins to turn slightly golden, about 3-4 minutes.
Whisk in the milk about ½ cup at a time, making sure that the addition is fully incorporated before adding the next addition of milk.
4. Bring the mixture to a gentle simmer and continue to whisk until thickened slightly, about 10 minutes, continuing to whisk.
Whisk in the nutmeg, salt and pepper.
5. The sauce is now ready to use as is or to use in a variation.
Want to try more great food? Check out these recipes!
Posted by Efrain on: 9/14/14
