• Mother Sauces - 01

    From Dave Drum@1:229/452 to All on Wed Oct 4 16:39:11 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bechamel Sauce
    Categories: Sauces, Herbs, Dairy
    Yield: 4 Cups

    8 tb Unsalted butter
    2/3 c A-P flour
    2 c Whole milk
    2 c Light cream
    1 Clove garlic
    2 Bay leaves
    1 Sprig of thyme
    Espelette pepper

    In a medium pot over medium heat, melt the butter. When
    the foam begins to subside, whisk in the flour and cook,
    stirring frequently until the mixture begins to smell
    toasty but does not brown, 1 1/2 _ 2 minutes; remove
    from heat.

    Meanwhile, in a medium pot, combine the milk, cream,
    garlic, thyme, and bay leaves. Bring to a boil, remove
    from heat, and set aside to infuse for 5 minutes. Strain
    the milk-cream mixture, then slowly pour it into the
    butter-and-flour mixture while whisking continuously.
    Return to medium-high heat and bring to a boil while
    continuously whisking. Lower the heat to simmer and cook
    until the sauce thickens, about 2 minutes. Remove from
    heat and season to taste with salt and Espelette pepper.
    Use immediately, or transfer to a heatproof container,
    cover the surface with plastic wrap, and refrigerate for
    up to 3 days.

    By Saveur Editors

    RECIPE FROM: https://www.saveur.com

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