The Italian Mother Sauce | Béchamel Mushroom Pasta скачать в хорошем качестве

The Italian Mother Sauce | Béchamel Mushroom Pasta

This week I spend time learning about how to make a Béchamel sauce - one of the four/five (depending on who you ask) mother sauces of France. Though only a few simple steps to make this classic French dish, it is all about timing and technique to pull it off. After that we make a quick mushroom Béchamel sauce for our farfalle pasta. Try it out and tell us what you think! Follow Us For More Info Twitter:   / bob_appetit   Instagram:   / bob.appetit.cooking   Béchamel Sauce Ingredients 1 cup whole milk 1 Tbsp white peppercorn (bloomed, split 1 tsp whole, 1 tsp for grinding) Sprig of basil leaves Sprig of thyme leaves 0.5 shallot (cut into large chunks) 1 bay leaf 2 Tbsp butter 2 Tbsp flour Mushroom Pasta with Béchamel Sauce Ingredients 1 Tbsp butter 8 oz Farfalle Pasta 8 oz mushroom medley 1-1.5 Tbsp lemon juice 0.5 shallot (diced) salt and pepper to taste Béchamel sauce Chives (chopped, for garnish) Directions Heat your milk over low heat. Bloom white peppercorns over high heat Add the basil, thyme, chunks of shallot, bayleaf, and peppercorns to the milk. Stir and allow to simmer on low for 10 minutes. Stir every few minutes Heat 2 Tbsp butter on medium heat Once butter has melted, whisk in 2 Tbsp of flour. Whisk continuously until mixed then let simmer for no more than 1-2 minutes. Strain the milk mixture. Lower the temperature and whisk in the milk into the roux. Stir for a minute, then remove from heat. Continue to stir until smooth throughout. Season and stir with salt and 0.5 tsp of ground white peppercorns Cover with parchment paper and set aside on low heat In a new pan, melt a Tbsp of butter over medium heat. Start cooking your 8 oz of pasta until al dente. Once your butter is melted, add the mushrooms to the pan and cook until all the mushrooms are sweating. Add a pinch of salt and lemon juice to the mushrooms. Stir well. Let the mushroom mixture cook on high for 5-6 minutes. Be sure to stir well, especially as the liquid evaporates. Add in the diced shallots and cook on high for 1 minute. Lower the heat to medium and add the pasta. Add salt and pepper and stir to combine. Turn heat to medium low and add the Béchamel. Stir to incorporate completely. Garnish with chives (if desired), then serve! Timestamps 00:00 Intro 00:15 Prepare the milk 01:59 History of Béchamel Sauce 04:05 Build the roux 05:40 Make the Béchamel Sauce 08:02 Make the Mushroom Béchamel Sauce Pasta 09:24 Taste the dish