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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Béchamel Sauce

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Béchamel Sauce Empty Béchamel Sauce

    Post by Lobo Thu 21 Jan 2016, 12:29 am

    Béchamel Sauce Img53l
    Béchamel Sauce
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    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 8
    This classic sauce, sometimes simply called white sauce, adds a rich and creamy quality to a variety of vegetable dishes. It can be spooned over hot cooked vegetables just before serving or mixed with them to make an easy yet elegant creamed vegetable course. To turn the creamed vegetables into a gratin, place in a baking dish, top with cheese and then bake in the oven until golden.

    To create a cheese sauce, whisk 1/2 cup grated Gruyère, Parmigiano-Reggiano or other cheese into the finished béchamel sauce. If a lighter sauce is desired, substitute chicken stock for part of the milk.






    • 277

    Ingredients:


    • 3 Tbs. unsalted butter
    • 3 Tbs. all-purpose flour
    • 1 tsp. paprika
    • 1 bay leaf
    • 2 cups milk, heated, or 1 cup each milk and
        chicken stock, heated
    • Salt and freshly ground white pepper, to taste

    Directions:

    In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute. Add the paprika and bay leaf.

    Gradually add the milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt and white pepper.

    Increase the heat to medium and simmer to blend the flavors, 2 to 3 minutes. Discard the bay leaf before using.
    Adapted from Williams-Sonoma Kitchen Library Series, Vegetables, by Emalee Chapman (Time-Life Books, 1993).

      Current date/time is Fri 19 Apr 2024, 2:56 am