posted by Saucy on Jul 28
Bechamel Sauce is a classic French sauce which is often used as a base for many other sauces. Master this sauce and you’ll be able to venture into more complex creations such as various cheese or cream sauces. The wiki on Bechamel can be found here.
A basic Bechamel sauce consists of milk wisked into a roux. The following recipe is for a classic Bechamel.
1/8 lb. butter
4 T. Flour
2 c. cold milk
1 t. sugar
1/2 t. salt
1/8 t. white pepper
Dash of nutmeg
Melt butter in medium saucepan over medium-low heat. Whisk in flour and cook 3 minutes stirring constantly. Do not let the flour brown. Whisk in the milk and bring to boil, stirring constantly. Add salt and nutmeg. Reduce heat and simmer until thick enough to coat back of spoon. Makes about 2 cups of sauce.
posted by Saucy on Jul 23
This classic French sauce is a creamy emulsion of butter and egg yolks. The richness of the sauce goes wonderfully with beef, but equally well with chicken or vegetables. Preparation of the sauce requires close attention to achieve the proper consistency. Try this recipe over a filet mignon for a wonderful and elegant dish.
2 Tablespoons tarragon vinegar
2 Tablespoons dry white wine
1/4 Cup very finely chopped shallot
1 Tablespoon finely chopped tarragon leaf
3 large egg yolks
1/2-3/4 Cup unsalted butter, soft and cut into small pieces
1 Tablespoon Lemon juice
1/4 Teaspoon ground black pepper
Kosher salt, to taste
In a small saucepan simmer vinegar, wine, shallots and tarragon until reduced to about 1 Tbsp. Remove from heat and set aside. In a separate saucepan whisk beaten yolks, salt and pepper and lemon juice over low heat until thickened to consistency of heavy cream. Beat constantly and add butter a piece at a time until whisk is coated heavily. Fold in wine mixture and serve. If desired, a pinch of cayenne pepper can be added as well.