What You Need to Know
Using a combination of cream and flour to stabilize the emulsion, with a pH range of 6.5-7.5.
Used in Italian cuisine to create a variety of sauces and soups.
Key Parameters
Equipment
copper saucepanwhiskdouble boilerfine mesh strainer
Steps
- 1.
Salsa Besciamella (Italy): Forms the base for traditional béchamel sauce
- 2.
Velouté de Crème (France): Creates the velvety texture in cream soups
- 3.
Manteiga de Garrafa (Brazil): Stabilizes the traditional bottled butter
The Science
Primary Reaction
emulsification