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焗醬有一基本的做法可由此變化之:
1.ROUX(麵糊)
–材料:油(奶油/沙拉油/橄欖油等)與高筋麵粉(不可使用其他筋性,
否則焗出來效果差!)其比例為2:1
–做法[s:117]1)用一平底鍋,鍋熱.小火加油.
(2)油熱,慢慢加入篩過的麵粉.不停的拌炒,使其變微黃即可.
(顏色過深則焗出來的顏色不佳)2.使用方法
–用些許高湯或水將麵糊融成稠狀(若有顆粒請過篩),分兩部份:
–一部份燴過焗料,另部份待燴過焗料入容器後再淋上.即可入烤箱
–焗烤!3.變化
–(1)焗色的加強,可再撒上些碎或絲的Parmesan起司,或加上
打發的鮮奶油.
–(2)如果希望口味再濃厚些,可在麵糊燴焗料起鍋之際,拌入些起司:
Mozzarella,Cheddaz等(可視自己的喜好)p.s.麵糊做多,只要不碰到水,存放於容器置於冰箱可放數週.
—-而也可做奶油湯底,玉米湯等.或另有一焗醬,主要搭配海鮮\’蛋或蔬菜.其名為Hollandaise
(荷蘭醬)利用隔水加熱法,先把蛋黃打勻,再慢慢加入融化的奶油,
需不停的攪拌.直至其打發,再加入醋,即可!
此種醬不需燴入,焗料是熱的,淋上醬入烤箱高溫很快就能上色.White Sauce
Makes 1 cup
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 cup milk
pinch of grated nutmeg salt and white pepperMelt butter in a heavy saucepan over low heat. When form has subsided. Stir in flour to make a roux and cook over low heat, stirring constantly, for 2 minutes. Heat milk in a separate saucepan until hot DO NOT BOIL. Off the heat, stir a little of the hot milk into the roux. Gradually stir in the remaining milk until sauce is smooth. Return to medium heat, bring to boil. Cook 1 minute stirring constantly. Remove from heat add nutmeg and pepper.
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