Bechamel Sauce... that classic base of milk and roux that is the base of all sorts of nice creamy sauces. You have got to have a perfect bechamel for the other sauces to taste right.
What is perfect...
1. Starchy (floury) taste cooked out... this can take any where from a few minutes to hours.
2. Nappe consistency... a texture thing, it has to coat the back of a spoon and hold a trail when you run your finger through it.
3. Seasoning... salt and white pepper and just a touch of nutmeg, not enough to make it "taste like Christmas" but enough to just give it a little sparkle of extra flavor.
Now I've made a good bechamel sauce in class more than once this term, but today in the 3 batches I made today I had trouble. The starchy taste just wouldn't cook out, which led to the bottom of the pot scorching and the sauce getting to the right consistency but tasting burnt, which means that it ended up in the trash can.
Hopefully I have better luck with the bechamel sauce tomorrow, as it is one of the mother sauces that we have to make and two of our compound sauces use it as a base!
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