18 (Tue) May 2021
Tagliatelle in Mushroom-Truffle Béchamel Sauce
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
Following the milk taste test a couple weeks back (see 12.122 Taste Test: Korean Milks), we still have a lot of milk, now approaching the expiration date, so I made a dish for dinner that involved milk as an ingredient.
Béchamel is a French sauce. One of the so-called mother sauces of French cuisine. Also used in Italian cuisine as besciamella, and America as white sauce. Made with a white roux (flour + butter) + milk, which is sometimes infused with aromatics before being added.
To the béchamel – starting with the basic recipe in Mastering the Art of French Cooking – I added white mushrooms sautéed in butter and seasoned with truffle salt, and went a step further with a few dollops of black truffle paste. I was ready to drizzle truffle-infused oil at the end, but found that the truffle flavor was just perfect as is, so I held back.
It was awesome. One of the best pasta dishes that I’ve ever made.
Good to know that I can make an exquisitely creamy sauce with just the milk in the fridge, no need to buy heavy cooking cream.
(See also FOOD GLOSSARY)
(See also MASTERING THE ART OF FRENCH COOKING)
(See also RESTAURANTS IN KOREA)