Bechamel

1. 1

   1. Prepare blond roux

2. 2

   2. Heat the milk and gradually add it to the roux, whisking to incorporate

3. 3

   3. Simmer for 20-25 minutes over low heat, skimming constantly.

4. 4

   4. Adjust thickening and season with salt, pepper and nutmeg.

5. 5

   Derivatives:

6. 6

   Mornay -

7. 7

   2 cups bechamel

8. 8

   1/4 cup grated swiss cheese

9. 9

   1/4 cup parmesan cheese

10. 10

    2 egg yolks

11. 11

    1/4 cup cream, whipped to soft peak

12. 12

    Add grated cheeses to the warm bechamel and stir to incorporate. Combine egg yolks and cream to form a liason

13. 13

    Add liason to the bechemal base

14. 14

    Adjust seasoning

15. 15

    Alfredo:

16. 16

    4 oz hot bechamel

17. 17

    1 oz parmesan

18. 18

    1 clove garlic creamed

* Per serving · 4 servings · Values may vary.

No additional tips available.