SAUCE
|
"Great Cooking"! Cookbook by Bruce Moffitt. Most of the recipes on this website & more! |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Bechamel is one of the great sauces, and is the base for many fine derivitives. This is a first class version of a Bechamel sauce, and is the recipe that Bob Bentley and I used at Casa Vieja Restaurant, in Corrales, New Mexico, back in the 1970's. We were world renown for our Northern Italian cuisine, and even Vincent Price once dropped in for dinner.
Use this in Lasagna, Moussaka, Crepe things, pasta, ect. It is a natural around lobster, sole, and other seafood.
To Begin your Bechamel Sauce:
In a stainless steel saucepan, add:
- one small onion stuck with 3 or 4 cloves.
- 1 Qt. Chicken Stock
- Small handful parsely
- tsp or so salt
- dash of peppercorns
Meanwhile, in another saucepan, bring a quart of milk with a bit of nutmeg in it slowly up to a simmer. Don't let boil.
When above are ready, in a saucepan that will hold both of above, melt:
- 6 Oz butter
- 1 Cup, and a bit more, Flour
Add the milk, whisking in, and heat until simmering. Simmer a couple or three minutes more, whisking often. Whisk occassionally while cooling, and use immediatly or refrigerate. A bit of butter melted over the top will stop a skin from forming.
Great Recipes Home
Entrees Plus
Appetizers
Seafood Recipes
Great Sauces
Unusual Salads
Wonderful Desserts
Favorite Mexican Foods
Holiday Recipes
Survival and Needed Recipes
Cookbook Store
Kitchen Store