What You Need to Know
The technique involves blending butter, milk, and flour to create a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of butter to milk. The optimal temperature for this process is between 10°C to 15°C.
This technique is unique in that it allows for the creation of a rich and creamy sauce with a deep and savory flavor, making it a staple in Italian cuisine.
Steps
- 1.
Lasagna al Forno (Italy): base for meat sauce layering
- 2.
Croque Monsieur (France): creamy béchamel topping
- 3.
Moussaka (Greece): binding layer between eggplant and meat
The Science
Primary Reaction
emulsification