How would I produce (stable) foamy bechamel sauce?

How would I produce (stable) foamy bechamel sauce? - Asian woman working with colleague in fish sauce factory

I recently ate a dish that was topped with a foamy bechamel sauce. It had the same creamy taste a traditional bechamel has but was much fluffier and less set, a bit like a mousse. I would like to reproduce this but I am not sure whether a foamer would be enough or I'd need some stabiliser on top. Has anyone got experience with foaming bechamel and/or does someone have a recipe for this sort of thing?

bechamel


Best Answer

I ended up getting the recipe from the chef himself! It turns out that gelatin makes little sense at the temperatures involved unless you up the quantity in which case the texture gets altered for the worse (I experimented only twice so I can't really be sure that it wouldn't work at all).

The recipe itself calls for a bechamel with a very light roux simmered for a very long time (~3 hours) and stirred occasionally so that the milk doesn't burn. At the end of the process it becomes thick enough to foam in exactly the right texture. Strangely the guy doesn't use any seasoning aside from salt and pepper but I'd think this is so that the particular dish is in balance.



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How do you make bechamel sauce not clumpy?

If your bechamel sauce is turning lumpy while cooking, add ice-cold water instead of the next splash of milk and whisk like a banshee - it'll magically sort out the lumps!

What are key things to remember when making a bechamel sauce?

How to make the perfect b\xe9chamel
  • According to the original recipe, the fat part (i.e. butter) and the flour must have equal weights.
  • Use a small pot with fairly high edges. ...
  • Melt the butter over medium heat. ...
  • The flour should be added all at once and mixed quickly using a hand whisk.


    • What should the consistency of bechamel sauce be?

    Keep whisking until the sauce is blended smooth. Reduce the heat and simmer for three to four minutes, whisking frequently. The b\xe9chamel should have the consistency of a very thick sauce. Remove the sauce from the heat.

    What is béchamel thickening agent?

    B\xe9chamel is thick, clinging to food in the way that a good sauce should\u2014and it's that roux we have to thank for that. The first step in making a b\xe9chamel is to create a roux, a mixture of flour and fat that acts as a thickening agent.


    3 Ways To Make CULINARY FOAM with Siphon (MUST-HAVE kitchen tool)



    More answers regarding how would I produce (stable) foamy bechamel sauce?

    Answer 2

    It probably depends on how sturdy you want the foam to be. There are a number of hydrocolloids that you could use. I would start with gelatin. If you are using powdered, start with 1%. Bloom and dissolve into bechamel, bring to a boil. Pour contents into whipper (such as ISI brand), charge with N2O. Dispense as you see fit. If that produces a foam that is too soft, up the percentage of gelatin.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Quang Nguyen Vinh, Quang Nguyen Vinh, Quang Nguyen Vinh, Quang Nguyen Vinh

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