VCE: Béchamel Sauce

[Guest guest]

Use this for the Herb Béchamel sauce in the Tossed Spinach Lasagne

recipe. It is also used in several other VCE pasta recipes. kathleen

 

* Exported from MasterCook *

 

Béchamel Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 53

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vce:Sauces & Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups milk

1/4 cup finely diced onion

***AROMATICS***

1 bay leaf

3 parsley sprigs

2 thyme sprigs

***REMAINING INGREDIENTS***

3 1/2 tablespoons butter

3 1/2 tablespoons flour

salt and freshly ground white pepper

grated nutmeg

 

MAKES 2 CUPS

 

Although it's not traditional, I always steep a little onion and some

aromatics in the milk to make a better-tasting sauce. This recipe makes a

sauce of medium thickness.

 

Heat the milk with the onion and aromatics in a heavy saucepan over medium

heat. Turn it off just before it boils and set aside for 15 minutes to steep.

 

In another saucepan, make the roux by melting the butter, adding the flour,

and stirring constantly over medium heat for 2 minutes. Quickly pour the

milk through a strainer into the roux and whisk until thickened. Stir

until the sauce comes to a boil. Set the pan over very low heat or

transfer to a double boiler. Cook for 25 to 30 minutes, stirring

occasionally. Season with salt, pepper, and nutmeg to taste. If you're

not ready to use the sauce right away, lay a piece of plastic wrap directly

on the surface to prevent a skin from forming.

 

Herb Béchamel: To the finished sauce, add 1/3 to 1/2 cup chopped

herbs: chervil, thyme, and tarragon, or chopped parsley mixed with the

other herbs of your choice.

 

Rich Béchamel: Add 1/2 cup or more cream to the finished sauce.

 

Nondairy Béchamel: Replace the butter with olive or vegetable oil. For

liquid, use soymilk or a vegetable stock that best complements the dish.

 

Cheese Béchamel: When the sauce is finished, stir in 1/2 to 1 cup grated

sharp Cheddar, Swiss, or Gruyere and season with a pinch of cayenne and 2

to 3 teaspoons Dijon mustard. A cheese sauce is traditional - and good -

with cauliflower, cabbage, and broccoli.

 

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