componentL3 · advancedHistory unverifiedscratch: kitchen
Strained béchamel
bechamel-advanced · sauce · French
About
The same 1:1:10 béchamel, finished the way a sauce station would: infused, strained, and mounted with a little butter.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Home béchamel
- L2 Classic French béchamel
- L3 Strained béchamel · this page
- L4 Expert infused béchamel
Uses
- Blond roux 100 g
- Whole milk 500 g
- Salt 5 g
- Unsalted butter 15 g
Preparations used
- No preparation inputs on this node.
Used in
- Creamed spinach dish
- Advanced Creamed spinach dish
- Classic Creamed spinach dish
- Croque monsieur dish
- Croquetas de jamón dish
- Advanced Croquetas de jamón dish
- Classic Croquetas de jamón dish
- Gratin dauphinois dish
- Advanced Gratin dauphinois dish
- Classic Gratin dauphinois dish
- Fine lasagna dish
- Weeknight lasagna dish
- Classic lasagna Bolognese dish
- Macaroni and cheese dish
- Advanced Macaroni and cheese dish
- Classic Macaroni and cheese dish
- Mashed potatoes dish
- Advanced Mashed potatoes dish
- Classic Mashed potatoes dish
- Cauliflower Mornay dish
- Moussaka dish
- Advanced moussaka dish
- Classic moussaka dish
- Pastitsio dish
- Weeknight skillet lasagna dish
Similar in this layer
- Home béchamel 0.94
- Classic French béchamel 0.94
- Expert infused béchamel 0.94
- Classic French velouté 0.45
- Brown roux 0.45
- Mounted velouté 0.42
- Chocolate dipping sauce 0.40
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 500.0 g Whole milkpath bechamel-advanced → whole-milk
- 50.0 g Unsalted butterpath bechamel-advanced → blond-roux → raw-roux → unsalted-butter
- 50.0 g All-purpose wheat flourpath bechamel-advanced → blond-roux → raw-roux → wheat-flour
- 15.0 g Unsalted butterpath bechamel-advanced → unsalted-butter
- 5.0 g Saltpath bechamel-advanced → salt