威廉安格斯第十四課: 魚味白醬，魚味白酒白醬，貝夏美白醬，白乳酪醬

主廚示範:

我的上課實作：

今天課程是做西式白醬

主要成分都是由:奶油,麵粉,高湯 衍伸而成 (高熱量產物 )

麵粉糊Roux的成功重點在於

1.混和時要一冷一熱
2.小火炒才不會讓破壞澱粉分子，使其分子能吸收接下來的液體
2.持續攪拌不要燒焦
掌握這幾個重點就能創造出滑順又沒有顆粒的白醬囉~

Fish Veloute 魚味白醬

Ingredients:

Butter 45g, Flour 45g, Fish stock 500ml

Method:

·         Make a blond roux,allow to cool

·         Bring stock to boil, add slowly to roux while mixing in with wooden spoon

·         Bring to boil and simmer for 30 minutes

·         Adjust seasoning and consistency

White wine sauce 魚味白酒白醬

Ingredients:

50g butter, 100ml Dry white wine,100ml fish stock, 100ml cream

Method:

·         Reduce wine and stock by half

·         Add veloute and simmer gently for 10 minutes and skim

·         Stir in the cream. Check seasoning and consistency, which should be pouring

·         Remove from the heat and stir in the butter, serve immediately

Béchamel 貝夏美白醬

Ingredients:  

40g butter, 40g flour, 500ml milk, 1 onion cloute

Method:

·         Bring milk and onion cloute to the simmer, infuse and strain

·         Add milk slowly to roux whilst stirring with wooden spoon

·         Bring to boil and simmer for 30 minutes

·         Adjust consistency and seasoning

Mornay 白乳酪醬

Ingredients:

450ml Béchamel, 30g Parmesan, 50ml cream, 1 egg yolk

Method:

·         Melt cheese into simmering béchamel

·         Remove from heat, allow to cool a little

·         Mix egg yolk and cream and whisk into sauce

·         Reheat taking care not to boil and adjust seasoning

圖上是用奶油與麵粉炒的麵團，拌炒不同時間所得到的成果

左:  Brown roux，炒20-20分鐘，味道非常像台灣"麵茶"(大驚) ，只是這裡是用奶油取代台灣用的豬油

右:  Blond roux ，炒10-20分鐘，奶油的水分被釋放出來，所以越炒越稀

中:  White roux，炒5-10分鐘


缺點就是太心急沒炒到Blond Roux，所以顏色不夠

哀~都是醬實在是沒力氣做事~~~