Recipe

Basic Bechamel Sauce For The Four Cheese Barquettes Recipe

	Choclytcandy / All my dishes 11 months, 2 weeks ago The Silver Spoon is Italy's best-selling cookbook for over fifty years. Bechamel Sauce for the Four Cheese Barquettes Recipe Prep:5m Cook:20m Servings:4	Choclytcand
	basic bechamel sauce

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Ingredients

1/4 cup butter

1/4 cup flour

2 1/4 cup milk

pinch of freshly grated nutmeg (optional)

salt and pepper

Directions

Melt the butter in a pan over medium heat. Whisk in the flour.

Pour in all the milk, whisking constantly until it starts to boil.

Season with salt, lower the heat, cover and simmer gently, stirring occiasionally, for at least 20 minutes.

Bechamel sauce should not taste floury. Remove pan from the heat. Taste and add more salt if necessary and season with pepper and/or nutmeg.

If sauce is too thick, add a little more milk.

If too runny, return to the heat and add a pat of butter mixed with equal quantity of all-purpose flour.

For a richer Bechamel, replace half the milk with the same amount of heavy cream.

For a lighter Bechamel, add half milk and half water.

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Comments

juels 11 months, 2 weeks ago said:
Simply perfect, and I love it that you provided the alterations!

minitindel 11 months, 2 weeks ago said:
Wow you gave the alterations too wow im impressed love it .........

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Alterations

choclytcandy 11 months, 2 weeks ago said:
Mushroom Bechamel
1 tbs butter
2 cups cultivated mushrooms, thinly sliced
1 qty Bechamel Sauce (see above)
3 tbs heavy cream
salt and pepper

Directions: Melt the butte in a pan. Add the mushrooms, cover and cook over low heat for about 10 minutes until they release all their liquid. Remove the lid, increase the heat and boil off the liquid. Season with salt. Heat the Bechamel sauce (above) and stir in the mushrooms. Season with pepper to taste and gently fold in cream.

choclytcandy 11 months, 2 weeks ago said:
Mornay Sauce
1 egg yolk
scant 1/2 cup heavy cream
1 qty Bechamel Sauce (above)
1 cup Swiss cheese, freshly grated
1 cup Parmesan cheese, freshly grated
salt and pepper

Directions: Beat the egg yolk with the cream in a small bowl. When the bechamel sauce is ready, remove the pan from the heat and stir in the Swiss cheese and Parmesan, then stir in the egg yolk mixture. Season to taste with salt and pepper. Pour into a sauce boat. For fish, vegetables or gratins.