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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Béchamel Sauce

A true classic that can be built upon

Béchamel Sauce
  • 400 ml milk
  • 25 g butter
  • 1 g salt
  • 1 ml lemon juice
  • 1 g white pepper
  • 1 x garlic clove(s)
  • 25 g flour
  • 1 g nutmeg
  • 25 g shallot(s)
  • 2 x bay leaves

Ingredients:

  • 400 ml milk
  • 25 g butter
  • 1 g salt
  • 1 ml lemon juice
  • 1 g white pepper
  • 1 x garlic clove(s)
  • 25 g flour
  • 1 g nutmeg
  • 25 g shallot(s)
  • 2 x bay leaves
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Preparation:

Melt the butter in a pot and sweat the finely chopped shallots (or onion) until transparent. Add the flour, stir briefly, and gradually add the cold milk. Add the bay leaves and bring to boil, stirring constantly. Cook lightly for 8 to 10 minutes. Stir occasionally so the sauce does not set. Season with salt, white pepper, and lemon juice. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C (167 °F) in a bain-marie or in a water bath. Shake vigorously before serving.

iSi Tip: 

Béchamel sauce can very easily be used as a base to create other delicate sauces.

Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.

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