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Puff, puff . . .

Thread Status: Hello , There was no answer in this thread for more than 60 days.
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Oldsarge

Deeper Blue Budget Bwana
Jan 13, 2004
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This may sound trivial to some of the more culinarily sophisticated members but for the first time last night, I nailed a Béchamel sauce. It isn't complicated. Melt 2 Tbs butter and stir in 2 Tbs. AP flour until the mix is egg yolk colored. Then you take it off the stove and whisk in a half cup each of chicken broth and cream. Correct the seasoning. Return to the heat and cook over low heat until thick.

It sounds simple enough but I've never gotten it quite right before. It would be dynamite on a big slab of halibut . . .
 
That sounds really delicious. I'll have to give it a shot one of these days.
 
Nice Sarge! I am a HUGE lover of all things saucey, oo-er!
but i am, the right sauce = heaven.
 
Sarge--to quote Karen Carpenter "We've only just begun!"

Now start adding stuff to foundation sauce! Start with items that won't over power the deep creamy richness like 'shrooms, or finely shredded bits of proscutto. Then get into scallions, shallots, garlic, super finely minced clams, crab meat--ad infinitum. :friday
 
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