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oncooking , a textbook of
culinary fundamentals defines Béchamel
(bay-shah-mell) as: "a leading sauce made by thickening milk with a
white roux and adding seasonings".
When I co-taught my life-skills cooking
class with Chef Peter,
this was one of the very first sauces he demonstrated to the class.
Simple, yet elegant, this basic sauce will work for a white lasagna as
well as compliment any pasta dish.
- one onion
- one carrot
- one celery stalk
- 1 1/4 cup milk
- 1/4 cup of all purpose flour
- 2 Tablespoons of butter
- salt and pepper
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- Peel and chop onion, carrot and celery
- Add milk and vegetables, heat to almost boiling.
- Turn down heat and simmer for 30 minutes. Cover.
- In a separate saucepan, melt butter and stir in flour to make your
roux.
- Cook one to two minutes until flour and butter are incorporated. Set
aside.
- Strain vegetable and milk mixture through cheese cloth or strainer.
- Place roux mixture back on stove. Gradually adding the milk vegetable
mixture to roux. Stir robustly.
- Bring to a boil until sauce thickens. Remove from heat.
- Add salt and pepper to taste.
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Tips
- You can use this sauce as the basis for countless other dishes.
- Add cheddar cheese, or parmesan to make a cheese sauce
- Add white wine and cheese to this sauce to create a fantastic
taste
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