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Bechamel question- does it require a specific kind of cheese?

3,326 Views | 23 Replies | Last: 12 yr ago by FDT 1999
Finn Maccumhail
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2:53p, 9/19/13
AG
Talking about this with a friend and we were debating whether or not bechamel requires a specific cheese or will any white cheese do?

Differing recipes call for gruyere or parmesano reggiano and some still call for no cheese whatsoever.

What say ye?
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gigemags87
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3:03p, 9/19/13
AG
Easy. No cheese.

Butter, flour, milk, salt and pepper only.
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HTownAg98
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4:21p, 9/19/13
Mornay sauce is bechamel plus cheese.
Most Frenchmen will tell you to use either red or white pepper in bechamel so you don't have black specks floating around in your sauce. However, it's really just a matter of preference.
I've basically quit making Mornay sauce. I now use the Modernist Cuisine method for making cheese sauce.
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DonaldFDraper
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6:12p, 9/19/13
AG
quote:
I now use the Modernist Cuisine method for making cheese sauce.


I'm listening...
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HTownAg98
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8:54p, 9/19/13
Google it, but it is basically water, sodium citrate, and cheese. There's a thread on here about it too.
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Duncan Idaho
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11:39p, 9/19/13
quote:
I now use the Modernist Cuisine method for making cheese sauce.


This stuff is da bomb
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Gator2_01
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12:31a, 9/20/13
AG
I have now ordered a copy of Modernist Cuisine at Home. T&P for my counter space!
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DonaldFDraper
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11:14a, 9/20/13
AG
For the interested....

http://modernistcuisine.com/recipes/sodium-citrate-creates-silky-smooth-macaroni-and-cheese/
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schmendeler
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11:34a, 9/20/13
AG
so, i'm guessing you adjust the amount of water to cheese to increase or decrease thickness?
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'03ag
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1:06p, 9/20/13
is this possible without an immersion blender?
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HTownAg98
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1:16p, 9/20/13
Yes, just adjust the water for desired consistency. You can make the sauce with a whisk to start with, and switch to a wooden spoon later as the sauce thickens.
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MichaelJ
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2:57p, 9/23/13
AG
lots of people add Nutmeg to Bechamel
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41332
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12:01a, 9/24/13
Regarding modernist cuisine method for cheese sauce, can you add pico and peppers and make queso? I usually make a mornay and then add pico to make queso but it is never that great because the base taste more buttery than cheesy.
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La Fours
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8:32p, 9/29/13
AG
Are there other applications for the sodium citrate than making a beschamel or cheese sause? And how long will it last? Does it expire?
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HTownAg98
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11:25a, 9/30/13
I don't recall an expiration date on the package. It acts as an emulsifier, so o would think there are other applications for it. I will consult my book tonight and let you know.
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Sooner Born
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1:08p, 9/30/13
it also helps to fight gout...something I discovered yesterday while trying to convert weight into a volume measurement for the sodium citrate
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BSD
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1:15p, 9/30/13
AG
Just ordered some sodium citrate. I've been sitting on that book too long so here we go!
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HTownAg98
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2:34p, 9/30/13
quote:
it also helps to fight gout...something I discovered yesterday while trying to convert weight into a volume measurement for the sodium citrate


You can get a 0.01 gram +/- accurate scale off Amazon for around $15. Get one, you will greatly enjoy it.
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Sooner Born
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2:43p, 9/30/13
Just bought one. Not sure why I never have before.
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DonaldFDraper
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4:01p, 9/30/13
AG
Did y'all buy from here?

http://modernistcuisine.modernistpantry.com/products/sodium-citrate
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BSD
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4:09p, 9/30/13
AG
I got mine direct from Modernist Pantry and saved a whopping $1. Odd about the price difference...

http://www.modernistpantry.com/sodium-citrate.html
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Sooner Born
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5:32p, 9/30/13
I caught this on sale for about $10 and have Prime so two day shipping was included.

http://www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6/ref=sr_sp-atf_title_1_1?ie=UTF8&qid=1380576606&sr=8-1&keywords=sodium+citrate
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HTownAg98
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10:57p, 9/30/13
As best I can tell, sodium citrate is used exclusively for cheese sauces.
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bonfirewillburn
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6:11p, 10/2/13
AG
quote:
lots of people add Nutmeg


Not béchamel without it
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FDT 1999
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10:26p, 10/2/13
AG
quote:
quote:
lots of people add Nutmeg



Not béchamel without it



[This message has been edited by FDT 1999 (edited 10/2/2013 9:27p).]
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