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BECHAMEL SAUCE Bechamel and sauces based on Bechamel are used with eggs, fish, chicken, veal and vegetables, and as a base for cream soups, souffles, croquettes, etc. Bechamel should always be made in a heavy-bottomed saucepan to prevent scorching and discoloring of the roux, the butter and flour cooked together in the first step of making the sauce. 2 Tbsp. butter 2 Tbsp. all-purpose flour 1 c. hot milk salt white pepper ground nutmeg (optional) Melt butter in a saucepan over moderate heat. Do not let it brown. Add flour and stir until mixture is well blend- ed. Gradually stir in hot milk. Cook over medium heat, stir- ring constantly, until mixture comes to a boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste and with a pinch of nutmeg, if desired. Makes about 1 cup sauce. Note: This recipe makes a medium thick sauce. Variations of Bechamel Sauce: For that definite French touch, enrich Bechamel sauce and its variations with butter in this manner: Depending on taste, use from 1/2 to 3 tablespoons fresh butter. Remove finished sauce from heat. Stir in butter, 1/2 tablespoon at a time. Make sure butter has been absorbed by sauce before stirring in next amount. Serve immediately over food or separately. Mornay Sauce: Add 1/2 cup grated cheese to 1 cup hot sauce and stir over low heat until the cheese is melted. Season with mustard and/or Worcestershire sauce to taste. Veloute Sauce: Substitute hot chicken, beef, fish or vegetable broth for the milk. Cream Sauce: Add 2 to 3 tablespoons heavy cream to 1 cup finished sauce. This sauce is often flavored with a little onion. To do this, put an onion ring into the milk when heating it, and remove the onion before using the milk. Mustard or Curry Sauce: For 1 cup sauce, combine 1 teaspoon dry mustard or 1/2 to 1 teaspoon curry powder with the flour used in the sauce. Mustard sauce is excellent for fish and broiled meats, while curry sauce is also fine for vegeta- bles. Herb Sauce: Add 1 teaspoon of any freshly chopped herb or 1/2 teaspoon dried herb to 1 cup hot sauce. Cook for a few minutes longer to let herbs release their flavor. Sauce Aurore: Add from 2 to 4 tablespoons tomato puree or 1 tablespoon tomato paste to 1 cup hot sauce. Cook for a few minutes longer. The tomato may be increased to suit taste and color requirements. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |