With your Béchamel Sauce recipe, you can make the following delicious French sauces:
Replace the milk with concentrated chicken stock or fish or veal stock.
Add three tablespoons double cream or crème fraiche to the béchamel sauce and finish with a few drops of lemon juice.
Remove your béchamel sauce from the heat and add 2oz parmesan cheese or a mixture of parmesan and Swiss cheese, a little nutmeg and white pepper.
Chop 8oz onions and boil until tender. Drain and put them through a sieve or pulp in a liquidizer. Add to thick béchamel sauce with two tablespoons thick cream and a pinch of nutmeg. Adjust the seasoning to your taste and reheat but do not boil.
Chop together very finely, four shallots and two garlic cloves. Fry gently in olive oil. Add two cupfuls of Béchamel Sauce. Bring to a boil and then lower the heat and very gradually mix in the yolks of three eggs, two tablespoonfuls of grated Parmesan cheese and a little minced parsley. It is ready to be served as soon as it thickens.
It is also the basis for making a great French soufflé dish and if you would like to know how to make one of these tasty dishes there are a few tips and recipes for you at Souffle Recipe.
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