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A classic multi purpose Bechamel Sauce

 
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KonaWhit



Joined: 15 Dec 2007
Posts: 8

PostPosted: Mon Dec 17, 2007 9:02 pm    Post subject: A classic multi purpose Bechamel Sauce Reply with quote

This is a very basic, classic sauce you can use for a variety of bases for other sauces like cheese etc and can be used with variety of veggie dishes; you can be spoon it over hot cooked vegetables just before serving or mixed with them to make an easy creamed vegetable course. You can also use it to make a gratin by placing the vegetables in a baking dish, top with cheese and then bake in the oven until golden.



To make the cheese sauce from this recipe whisk 1/2 cup (50g) of freshly grated Parmesan, Cheddar or other cheese into the finished bechamel sauce. I mix 3 different cheeses into my cheese sauce (parmesan, cheddar and cheshire) The more cheese you add, the stronger it will be, and I always add a teaspoon or two of dijon mustard. Very Happy

Ingredients:

3 Tablespoons unsalted butter
3 Tablespoons plain or all purpose flour
1 teaspoon of paprika
1 bay leaf
2 cups (1/2 pint) milk, heated
Salt and freshly ground black pepper

Directions

1. In a saucepan over medium heat, melt the butter.
2. Stir in the flour and cook, stirring, until blended to make a rue.
3. Add the paprika and bay leaf. Gradually add the milk, whisking constantly.
4. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened. If it goes lumpy, dont worry as you can sieve it and it will come out really good anyway smile.gif
5. Season with salt and white pepper.
6. Increase the heat to medium and simmer to blend the flavors, for about 3 minutes.

Discard the bay leaf before using. Makes about 1/2 pint Smile

Great veggies to use with this are Broccoli, Cauliflower, Asparagus, Broccolini...but anything really. I also found that drizzling this sauce on the veggies my kids dislike, gets them to eat them. ;)
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JWChitown
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Joined: 19 Feb 2007
Posts: 2609
Location: Chicagoland - Go Olympics 2016!

PostPosted: Mon Dec 17, 2007 10:11 pm    Post subject: Reply with quote

Wow!, KonaWhit. That really sounds like you are a professional cook. I love the sauces that some restaurants use, but I have always been afraid to try them. I stick with the Hollandaise recipe I make in my Cuisinart. That is how my kids always liked their veggies.

Next time I have the family over, I will have to try this out. I'd love to impress them.

So, I will add this to my MSWord list of recipes. I am always afraid the internet will go down when I really in the mood to make something.

Thanks for posting this.
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inkydinkydoo
Famous, Really really famous


Joined: 20 Feb 2007
Posts: 1189
Location: Southern Ohio

PostPosted: Tue Dec 18, 2007 3:47 am    Post subject: Reply with quote

This sounds so yummy, KonaWhit! And, you're right! Kids are much more likely to eat veggies slathered in cheese sauce than they are plain veggies. And, the homemade is so much better than anything that comes in a jar.

I am curious about one thing, though. I would love to try your version, but I've never heard of cheshire cheese. Google says it's a British cheese, so I guess that would explain why. My Kroger carries a lot of different varieties, but that's one they haven't gotten, yet. What could I use that might be comparable? I thought about Swiss, because I like the bite, but I'm not sure that would go with parmesan. Any ideas?

I really would like to try your version. Hey! Maybe Amazon has cheshire cheese. They had Nancy's Tillamook!

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KonaWhit



Joined: 15 Dec 2007
Posts: 8

PostPosted: Sat Dec 22, 2007 1:18 am    Post subject: Reply with quote

inkydinkydoo wrote:
This sounds so yummy, KonaWhit! And, you're right! Kids are much more likely to eat veggies slathered in cheese sauce than they are plain veggies. And, the homemade is so much better than anything that comes in a jar.

I am curious about one thing, though. I would love to try your version, but I've never heard of cheshire cheese. Google says it's a British cheese, so I guess that would explain why. My Kroger carries a lot of different varieties, but that's one they haven't gotten, yet. What could I use that might be comparable? I thought about Swiss, because I like the bite, but I'm not sure that would go with parmesan. Any ideas?

I really would like to try your version. Hey! Maybe Amazon has cheshire cheese. They had Nancy's Tillamook!


OOPS! I actually posted the British recipe that I make for my husband. I am married to a very wonderful British man and I try to incorporate ingredients from Britian. You can definitely substitute Swiss! I will dig up my American version after the holidays. LOL!
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KonaWhit



Joined: 15 Dec 2007
Posts: 8

PostPosted: Sat Dec 22, 2007 1:32 am    Post subject: Reply with quote

JWChitown wrote:
Wow!, KonaWhit. That really sounds like you are a professional cook. I love the sauces that some restaurants use, but I have always been afraid to try them. I stick with the Hollandaise recipe I make in my Cuisinart. That is how my kids always liked their veggies.

Next time I have the family over, I will have to try this out. I'd love to impress them.

So, I will add this to my MSWord list of recipes. I am always afraid the internet will go down when I really in the mood to make something.

Thanks for posting this.


You're welcome. Smile
My Grandfather was a chef back in the day before they became celebrities. He instilled in me the passion to cook. I didn't become a chef though. Its very difficult for women out there which is why I am a HUGE fan of every female chef thats appeared on Food Network. Laughing
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