Béchamel sauce 2. Excellent rendition of this simple bechamel sauce with a bit more panache. It's the base for a range of homey, comforting recipes, such as Creamed Spinach and Roasted Cauliflower with Cheese Sauce, and is a versatile, essential sauce that's easy to master. Get Bechamel Sauce Recipe from Food Network.
Béchamel sauce may be made up to one day in advance. Lay a sheet of plastic wrap directly on top of the sauce to keep a "skin" from forming and refrigerate until it's time to reheat. Whisk the sauce as it is reheated and thin with extra milk, as necessary. You can cook Béchamel sauce 2 using 7 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Béchamel sauce 2
- You need 3-3 1/2 cups of fresh milk.
- Prepare 5 tbsp of sifted flour.
- You need 1 of little olive oil.
- You need 2 of eggs, beaten.
- You need of salt.
- Prepare of nutmeg.
- Prepare 3 tbsp of butter.
If it is slightly lumpy after reheating, pour it through a wire mesh sieve. In a small saucepan, add milk. While whisking, slowly add in flour. When blended, add salt, pepper, nutmeg and cayenne; bring to a boil over medium-high heat, whisking constantly.
Béchamel sauce 2 instructions
- Place the ingredients except the butter in a pot..
- Place the pot over moderate heat so that the sauce simmers..
- Stir constantly with a whisk until the sauce thickens. Finally, add the butter and stir to incorporate as it melts..
- If it thickens too much, add a little water..
Remove from heat and and stir in parmesan. The chicken broth, thyme, and cayenne pepper improved the flavor of this sauce over other Bechamel sauce recipes I tried. Mix the corn starch with the cold cream and room-temperature. Béchamel sauce (and in turn, cheese sauce) was one of the first things I ever learned to make when I was a young teenager starting to cook. My mom used to make cheese sauce often to be baked with cooked pasta into a delicious macaroni and cheese layered with fresh tomatoes.
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