Fat reduction
Indulgent béchamel sauce
Ingredion Ingredients Used:
Formula
Ingredient
Amount
% as is
Skimmed milk, 0.1% fat
45.80
Water
40.36
Single cream, 19% fat
5.00
NOVATION® 8600
5.00
Butter
2.50
Salt
0.30
White pepper
0.04
TOTAL
100
Preparation
1. Blend the dry ingredients together.
2. Add the water to a kitchen aid with a heating unit, stir gently and add the dry mix under slow agitation.
3. Add the milk and cream to the mix.
4. Set the heat to 90°C, at a moderate speed.
5. Once the temperature reaches 60°C, add the butter and allow to melt.
6. Hold at 90°C for around 10 minutes, until the starch is fully functionalised.
7. Cool down to room temperature.
8. Fill into containers and refrigerate.