What You Need to Know
The technique involves slowly whisking butter and flour together, creating a stable emulsion through the formation of a complex network of lipids and proteins. The process relies on the starch in flour to stabilize the emulsion.
This technique is unique in that it uses a combination of butter and flour to create a rich and creamy besciamella sauce, commonly used in Lombardy dishes such as lasagna alla bolognese.
Steps
- 1.
Lasagna alla Bolognese (Emilia-Romagna): Forms the creamy base layer between pasta sheets
- 2.
Croque Monsieur (France): Modified as Mornay sauce for sandwich topping
- 3.
Moussaka (Greece): Creates the rich béchamel topping
The Science
Primary Reaction
emulsification