What You Need to Know
The technique involves slowly pouring milk into a mixture of butter and flour while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are the ratio of butter to flour, the temperature of the ingredients, and the whisking speed.
This technique is unique in that it uses a combination of butter and flour to create a creamy and delicate sauce, which is a staple in Italian cuisine.
Steps
- 1.
Lasagna alla Bolognese (Emilia-Romagna): Creates the creamy layers between pasta sheets
- 2.
Croque Monsieur (France): Forms the Mornay sauce base for this French sandwich
- 3.
Moussaka (Greece): Provides the custard-like topping layer
The Science
Primary Reaction
Emulsification of butterfat and starches