Lobster Thermidor is a classic French dish that traditionally consisted of cooked lobster meat bound in Béchamel sauce flavoured with mustard and Cognac
Tag: Food History
The word velouté comes from a French term for velvet, this is the desired texture of the finished velouté sauce, smooth and rich.
Béchamel is traditionally made by melting butter and adding an equal part of flour in order to make a roux, which is gently cooked in a heavy bottomed pan, taking care not to burn or colour. Then scalded or heated milk is gradually whisked in, and the sauce is cooked until thickened and smooth.