Math Workshops and a recipe

So right now I'm sitting in the computer lab where we're going to be doing the post-test for the math workshops that the Center for Academic Support requires certain students to take. We're scheduled to start at noon, and there are a bunch of students in here that are using the lab to do homework, complete online tests and goof off on facebook. Personally, I think it's fairly humorous that they're going to be kicked out of here shortly... I'm a prick, I know.


Anyway, I don't really have anything to bitch about right now. This is more of a "posting out of boredom" thing, so I'm thinking I'm gonna share a quick recipe.


Bechamel Sauce:

Yeild: about 2 cups

Ingredients:

2 c. Milk
1 ea. Small sized onion, whole, peeled.
1 ea. Bay leaf
2 ea. whole cloves
1 oz flour                         (weight)
1 oz clarified butter          (weight)
1/8 tsp. Nutmeg
Salt and White Pepper to taste

MOP:
1.) Pin the bay leaf onto the onion using the cloves and place in sauce pot with the milk on low heat.
2.) In separate pan, heat butter and mix with flour. Cook for 2-3 minutes. Keep warm.
3.) Once milk reaches approximately 180F (82C), remove the onion and turn heat up to medium.
4.) Mix roux (Butter/Flour mix) into milk in small increments
5.) Heat to boiling, stirring almost constantly to avoid scorching, reduce to simmer.
6.) Cook 2-3 minutes, or until milk looses the starchy flavor from the roux.
7.) Remove from heat and season. The Bechamel should not taste like nutmeg.
8.) Strain through a fine mesh strainer
9.) Serve warm or cool and store in the refrigerator.



Bechamel is considered one of the five "Mother Sauces," meaning that it is the base for a large variety of sauces. My personal favorite use for it is a Mornay Sauce, which is a cheese sauce that uses Parmesean, Swiss and Gruyere, and is absolutely fantastic for macaroni and cheese. That being said, you can also substitute any cheese, so long as you're sure that the cheese melts completely into the bechamel.

There are other sauces that can be made with Bechamel, so I highly encourage you to look up some recipes.

A word to the wise: Most recipes online will give you a different version of a bechamel recipe. I recommend following each recipe and choosing the one that you prefer. Keep in mind though, if your bechamel isn't good, the sauce your turning it into won't taste much better.