WetLeather Recipe Database - food for bikers

Name:	Bechamel, et al.	Contributor:	Martin Golding
Description:	basal form of white sauce and derivitives	Posted:	2002-10-01
Key words:	bechamel, sauce, variations	Category:	Sauces
ID:	379	Updated:	2005-11-28 19:31:56
Ingredients:	2 oz butter 2 oz flour 1 pint warm milk
Preparation:	2 oz butter + 2 oz flour stirred over low heat 3 minutes without browning. Slowly add 1 pint warm milk. Simmer 3 minutes. Season. Variations CREVETTE Pound shrimp skins with butter. Stir into bechamel and boil it up. Strain through cloth. Season. If you haven't enough shrimp skins to make the sauce go pink, add a drop of artificial color. * Shrimps, white fish, eggs NANTUA As crevette, with crayfish. CARDINAL As crevette, with lobster * Lobster RICH CARDNAL Add lobster meat and truffles to CARDINAL AUX OEUFS DURS Bechamel + 2 finely chopped hard boiled eggs + a handful of chopped parsley. Season. * Fish, especially cod. CREME To Bechamel add 1/4 pint warm cream. Season. * Boiled fish, plain veg., poultry, eggs A LA CREME To Bechamel add 2 beaten egg yolks. Remove from heat, stir while it thickens up. Season. AURORA Bechamel + 1 T tomato puree + 1 T butter. Season. * Fish, eggs, or poultry RAVIGOTE 1 1/2 oz vinegar + 1 1/2 oz white wine + 1/2 shallot chopped + 1 sprig thyme + pinch pepper + bay leaf. Boil to reduce by half, strain. Add 1/2 pint bechamel and if possible mushroom essence or 3 oz water in which mushrooms have cooked or reconstituted Simmer 10 minutes, add 2 T butter and 2 T cream, season * Egg, fish, or plainly cooked chicken MORNAY To the Bechamel add 6 oz grated cheese (Parmesan or Gruyere if possible). Remove from heat and stir well. S, add a pinch of nutmeg and a pinch of cayenne. SOUBISE Bechamel + 1 lb chopped onion cooked soft in 1/2 pint dry white wine, pureed through a strainer. Add 3 oz cream. Beat well. Season. * Lamb, mutton, or veg.
Notes:	Sister instances (which also have progeny of their own): Fonds Brun (Brown Stock) Hollandaise Mayonnaise "This is a re-creation of "la carte du sauces" from "Ou Est Le Garlic?", a lovely dense little cookbook that's a collection of "how to cook" cartoon strips from some newspaper or other. Suitable for framing, reducing, indexing, or PDAing."
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