The Del Posto Cookbook by Mark Ladner

Author:Mark Ladner [LADNER, MARK / WILSON, MICHAEL R.]
Language: eng
Format: epub
Tags: Cooking / Individual Chefs & Restaurants, Cooking / Methods / Professional
Publisher: Grand Central Publishing
Published: 2016-11-02T00:00:00+00:00

For the béchamel: In a large saucepan, melt the butter over medium-low heat. Add the flour and cook, stirring frequently with a wooden spoon, until the mixture turns a very light sandy color, 5 to 7 minutes (do not brown). Add about 1 cup (236 millimeters) of the milk, whisking constantly, until the mixture is very smooth. Repeat, fully incorporating the liquid between additions, until all of the milk has been added. Bring to a gentle simmer and cook, stirring frequently and into the edges of the pan, until the sauce is the consistency of a thick cream, about 7 minutes more. Stir in the salt, then transfer the sauce, while hot, to a pastry bag fitted with a ¼-inch (6-millimeter) tip, or to a large resealable freezer bag. Set aside to cool to room temperature.

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