Cooks this dish for paying guests · Verified chef · Answers buyers directly
13 h 20 min total75 min hands-onServes 4Medium
This recipe has reached the top of the ladder
LEGEND → —A bechamel stiff enough to slice cold and loose enough to run the moment it is bitten.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Jamon iberico000 g
Jamon bone000 g
Whole milk000 g
Unsalted butter000 g
Plain flour000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Buying jamon: what the fat should look like
Reading the bechamel — the spoon test
Frying without a fryer, and keeping the oil honest
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 18 of the 24 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: cooking the roux to the right colour — step 14 of 24.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Alvaro Bermejo watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Shaping hot filling without burning your hands
Why breadcrumb beats panko here
Freezing raw, frying from frozen
The flour-to-milk ratio that sets overnight and still collapses in the mouth, and how far to cook the roux before the milk goes in.
Written by Alvaro Bermejo. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
695 people cooked it, 89% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
