I was serving breast of chicken in creamsauce twenty years before he was born, but I have never had my name given to what is probably the most insignificant of sauces.
SauceBechamel is one of the very few French sauces that is easy to prepare but is flavorful and delicate enough to serve on its own or as the basis for some fifty more complex sauces.
In that case the sauce is properly known as "Bechamel Maigre").
Paul Bocuse has a wonderful way of adding unctuousness and fiavour to bechamel.
When he has mixed the roux with the milk and brought it to tthe boil stirring continuously he pours it gendy over small cubes of lean veal and chopped onion which have been gentdy sauteed.
If the bechamel is to go over fish he substitutes some white fish for the veal.
Bechamel IS an integral part of lasagna....damn americans...;)
In fact, his affection for the classic white sauce made with flour, milk and butter transformed two of the most internationally famous Greek dishes, moussaka (usually made with eggplant and ground meat) and pastitsio (pasta and ground meat).
This is a paragraph of text that could go in the sidebar.
I have to get some pictures of broccoli, and for that matter pictures of--no matter how much they resemble a changing diaper gone bad--pictures of bechamel up.
There was the milk and a bay leaf, a sliver of onion, a puff of nutmeg--that sort of thing.
This recipe was transmitted from mother to daughter in my family and is traditionally served on Fridays for the religious "no-meat" day.
Maintaining a low heat, add progressively the milk to the dough, mixing well until all the milk is absorbed and continue pouring the milk until obtaining a sauce that is not not too thick (it should only be thick enough to coat the eggs and potatoes).
Add the sliced potatoes to the bechamelsauce, mixing delicately so not to mash them.
From: Evan (doinker19@hotmail.com) I was searching the internet for ideas on recipes when i stumbled upon your recipe for a bechamelsauce and as a chef this offends me greatly.
First there is no cream and chicken stock because that addition would make it a veloute any idiot knows this.
Thats retarded this is completely wrong you simply make a roux and incorporate it with scalded milk that is a bechamelsauce.
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BASIC WHITE SAUCE WITH MILK (Bechamel) VVegetables steeped in hot milk add flavor to this versatile sauce, which can replace the butter-flour-milk white sauce in any of your recipes.
It also forms the base of a salt-free cheese sauce that in its turn can dress vegetables, open-fac sandwiches, macaroni or baked potatoes.
