From the kitchen
Camel Milk Herbed Béchamel
The inherent micro-salinity of camel milk alters classic sauce structures beautifully. This expression yields a remarkably light yet luxurious white sauce that avoids the overwhelming palate-coating drag of traditional heavy creams.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 3 tbsp Unsalted Butter
- 3 tbsp All-Purpose Flour
- 2 cups Camel Milk, warmed
- 1/4 cup Parmesan Reggiano, finely grated
- 1/8 tsp Freshly Grated Nutmeg
- 2 sprigs Fresh Thyme, leaves stripped
- White Pepper to taste
Method
- Melt the butter in a heavy-bottomed saucepan over medium heat until foaming.
- Whisk in the flour completely, cooking for approximately 60-90 seconds to eliminate the raw starch note while keeping the roux blonde.
- Slowly stream in the warmed camel milk in a continuous, thin thread, whisking vigorously to ensure a perfectly smooth emulsion.
- Reduce heat to low and simmer gently for 4-5 minutes until the sauce coats the back of a wooden spoon.
- Remove from heat; fold in the grated cheese, fresh thyme, nutmeg, and a touch of white pepper. Adjust salt carefully, keeping in mind the milk's native flavor.
Kitchen note
Use this as the structural framework for a roasted wild mushroom lasagna. The lightness of the dairy lets the earthy, rich mushroom notes burst forward brilliantly.
Culinary Library
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