Description
Emulsification of butter, flour, and milk to create a stable bechamel sauce.
Technical
This technique involves slowly adding hot milk to a mixture of butter and flour while whisking, creating a stable emulsion through the formation of a complex network of starch and fat droplets. The key variable is the temperature of the mixture, which should be around 80°C. The pH range should be between 6.0 and 7.0.
Culinary Significance
This technique is unique in that it uses a combination of butter, flour, and milk to create a rich and creamy sauce, commonly used in Lombardy dishes such as lasagna alla bolognese.
Science
Primary Reaction
emulsification
Parameters
Temperature
80°C optimal
70°C to 85°C range
Temperature range for melting butter and cooking flour
Time
10 minutes
5 minutes – 15 minutes
Equipment