What You Need to Know
The technique involves combining butter and flour and then whisking the mixture to create a stable emulsion. The key variables are the ratio of butter to flour and the type of flour used. The optimal temperature for this process is between 10°C to 15°C.
This technique is unique to Italian cuisine and is used in various dishes, including pasta sauces and dips.
Key Parameters
Equipment
heavy-bottomed saucepanwooden spoonwhisk
Steps
- 1.
Lasagna alla Bolognese (Emilia-Romagna): Creates creamy layers between pasta sheets
- 2.
Moussaka (Greece): Forms velvety topping for eggplant casserole
- 3.
Croque Monsieur (France): Provides rich coating for the toasted sandwich
The Science
Primary Reaction
emulsification