- 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
Melt the butter in a saucepan and simmer the finely diced shallots (or onions) until glassy. Mix in the flour, stir briefly and gradually add the cold milk.
Add the bay leaves, bring to the boil while stirring and lightly boil for approx. 8 to 10 minutes. Stir occasionally so that the sauce does not settle. Season with salt, white pepper and lemon juice.
Pour the mixture through an iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
Keep the iSi Whipper warm at max. 75 °C in a bain-marie or water bath. Shake vigorously once more before serving.
Béchamel sauce is very easy to use as a basis for other delicious sauces.
Double the ingredients for a 1 l 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 iSi Whipper.