Saturday, October 6, 2007

Bechamel Sauce

  • 1/2 cup (1 stick) unsalted butter
  • 6 tablespoons unbleached all-purpose flour
  • 2 cups chicken broth, preferably homemade, at room temperature
  • 2 cups light cream, at room temperature
  • 1 cup freshly grated Parmesan cheese
  • 1/2 teaspoon grated nutmeg
  • Salt and freshly ground white pepper to taste
  • 3 large eggs, at room temperature, lightly beaten

Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until smooth. Cook, stirring constantly, 1 minute. Gradually whisk in the chicken broth, then the light cream; cook, stirring constantly, until smooth and thickened. Stir in the Parmesan and season with the nutmeg, salt, and white pepper. Stir 1/2 cup of the hot sauce into the beaten eggs in a small bowl, then stir the egg mixture into the remaining sauce. Cook a couple minutes longer, stirring constantly, then remove from the heat.

Makes ? - a lot

from Cold Weather Cooking p. 19-20

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