學做經典法式白汁

一般人所講西餐的白汁，其實是指經典法式烹飪其中一款的基礎醬汁béchamel sauce —— 用指定分量的牛油，加麵粉和牛奶煮成。 這一道白汁焗椰菜花，先將椰菜花灼熟，加入白汁和車打芝士烤熱即成。

白汁焗椰菜花

材料︰

1.  半個椰菜花
2.  120g 車打芝士，磨碎
3.  1.5 量杯牛奶
4.  1 湯匙麵粉
5.  1 湯匙牛油
6.  橄欖油、鹽和黑胡椒調味

做法︰

1.  先做白汁：將牛奶放進湯鍋裏煮熱。 牛油放進煎鍋中用中火煮至融化，將麵粉倒入煎鍋和牛油一起攪勻略炒成糊狀。 轉慢火，一邊攪拌一邊將熱牛奶慢慢倒入鍋裏，直至將所有牛奶倒入，牛油麵粉糊完全融化在牛奶中。 用慢火再煮 2-3分鐘，加鹽調味，備用。
2.  椰菜花洗淨切件，放進一鍋沸水裏煮約 8 分鐘。撈起瀝乾水分，加橄欖油、鹽和黑胡椒調味。
3.  將煮熟的椰菜花放入焗爐碟上，將白汁和芝士倒在椰菜花面。 如果用小的焗爐碟，必要時可以重複將椰菜花、白汁和芝士疊面。
4.  焗爐預熱至最高温度，並且設定為 broiler mode（ 只利用焗爐上層發熱源 ）。 將焗爐碟放入烤架上，焗至芝士完全溶化及略為烤焦即成。

Cauliflower au Gratin (with béchamel sauce)

Ingredients:

1.  Half a cauliflower
2.  120g cheddar cheese - grated
3.  1.5 cup of whole milk
4.  1 tablespoon of flour
5.  1 tablespoon of butter
6.  Salt, pepper and olive oil to taste

Steps:

1. To make the béchamel sauce, boil milk in a sauce pan. Put butter in another frying pan in medium heat until melted. Stir in flour rigorously so it's turned into a roux. When frying pan is in low heat, pour hot milk into the pan while stirring the roux. Do that until all milk is in the pan and the roux mixed with the milk completely. Boil the sauce for 2-3 minutes to reduce and thicken. Set aside.
2.  Cut off the stem and leaves of the cauliflower. Separate the florets into small pieces. Cook the cauliflower florets in a pot with boiling water for 8 minutes. Drain the cauliflower after it has become tender. Seasoned with salt, pepper and olive oil.
3.   Put cooked cauliflower into an ovenproof deep dish, then cover with sauce. Repeat with another layer if necessary. Sprinkle grated cheese onto cauliflower.
4.  Set the oven in broiler mode. Cook under the broiler until cheese are melted and turn golden and the sauce is bubbling. Serve.