Thickbechamelsaucewithparmesanandsundriedtomatoes Recipes

PARMESAN BECHAMEL SAUCE

Steps:

• Peel and finely chop the vegetables. Add the vegetables, spices and milk to a sauce pan. Bring to a boil, cover and remove from heat. Allow flavors to infuse for 30 minutes.
• Over low heat, melt the butter in a saucepan, remove from heat and stir in flour. Return to heat and cook roux for 1-2 minutes, stirring constantly.
• Reheat flavored milk to almost boiling and strain hot milk into bowl with a spout (like a 2 cup glass measuring cup) pressing against vegetables to extract their juices. (Reserve vegetables for pasta).
• Remove roux from heat and slowly blend in the hot milk, stirring vigourously. Place back on heat and bring to a boil stirring continously until sauce thickens.
• Stir in parmesan cheese until melted and simmer gently for 3-4 minutes.
• Remove from heat and stir in the cream. Salt and Pepper to taste.

BéCHAMEL

Steps:

• Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
• Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.

THICK BECHAMEL SAUCE WITH PARMESAN AND SUN-DRIED TOMATOES

Steps:

• Melt butter over medium heat in a saucepan.
• Add flour and cook until foamy, about 2 minutes.
• Add the warm milk, I usually warm it in the microwave oven, and whisk constantly.
• Bring to a boil. Reduce heat to low, and continue to simmer for about 5 minutes.
• Add parmesan cheese and tomato pesto. Stir until cheese has melted.
• Add nutmeg and salt and pepper to taste.

BASIC BéCHAMEL SAUCE WITH LOTS OF FLAVOUR

Steps:

• In a saucepan combine milk, onion, peppercorns and laurel leaf. Bring to a boil, then take off the heat and let steep for 20 minutes.
• Strain milk through a sieve. If using this sauce in my pasta gratin recipe, keep the onion, if not discard onion with the laurel leaf and peppercorns.
• In a second saucepan melt the butter over medium heat. Add the flour and whisk in using a wire whisk. Let colour for 1 minute whisking continuously.
• Slowly add the 1/3 of the milk whisking it in so that no lumps form. When sauce looks thickened, add another 1/3 of the milk. Keep whisking and finally add the last third.
• Bring to a boil and let simmer for 15 minutes. Season with salt and pepper to taste and a good pinch of nutmeg.
• If you dont use the sauce right away, cover it so that the milk doesnt form a skin on top.

MARINATED SUN-DRIED TOMATOES

Steps:

• Place the sun-dried tomatoes in a small bowl.
• Cover with boiling water (just to cover) and let soak for 3 minutes; drain.
• Slice, and return to bowl.
• Add in oil and remaining ingredients.
• Let sit at room temperature for 1 hour, stirring occasionally.
• Store in the refrigerator covered in a glass jar.
• **NOTE** the oil will thicken in the fridge, just warm slightly in the microwave before using.

BECHAMEL SAUCE

Steps:

• In a medium saucepan, melt butter over medium. Add onion and cook until softened, about 6 minutes. Add flour and salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
• Whisking constantly, pour in 2 cups milk; add 2 more cups milk and whisk until smooth. Cook mixture, stirring constantly along the bottom of pan, until boiling, about 7 minutes.
• Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a very small amount is rubbed between two fingers, about 10 minutes.

BéCHAMEL SAUCE

Steps:

• Pour the milk into a medium saucepan, season lightly with salt and pepper, add the nutmeg, and toss in the bay leaf. Heat over medium-low heat until bubbles form around the edge. Remove and keep hot.
• Melt the butter in a separate medium saucepan over medium heat. When it starts to foam, dump in the flour and whisk until smooth. Continue cooking, whisking constantly, until the flour mixture changes color, 3 to 4 minutes. Pour the seasoned hot milk into the flour mixture in a steady stream, whisking constantly. Cook the sauce, whisking constantly and paying special attention to the bottom and corners of the pan, until the sauce comes to the simmer. Adjust the heat to a slow boil and cook, whisking constantly, until the sauce is thickened, about 3 minutes. Remove from the heat and whisk in the grated cheese.
• Strain the sauce through a fine sieve and into a clean bowl. The sauce will keep at room temperature for up to a few hours.