Sauce béchamel – a must know 10 minute recipe

Welcome to my blog, I am finally sharing this classic typical delicious sauce béchamel recipe. This sauce is a key basic in so many dishes and is a great tool to have if you are a creative cook! I love to put the béchamel in gratin and casserole, I do my signature lasagna with this too, sometimes I also indulge in fresh pasta with the béchamel and a little ham or bacon…  Or like on the picture below, I used it to create a braised bok choy rolled in ham with grated cheddar and béchamel…

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My americanized version of “Braised Endives rolled in ham, with with béchamel and cheese”, using Bok Choy, Virginia ham, and Cheddar…

I have recently discovered this magic trick that changed my life: with a little iced water, I have never since failed my sauce, and also I shrinked my prep time from 30 minutes to 10 minutes. I also tried some variations like using olive oil instead of butter, corn starch instead of flour. I never tried using rice or almond milk instead of real milk, but I guess it could work! Anyway, here is the classic-made easy recipe for you to master this unavoidable French key basic: Read the rest of this entry »

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