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Short Sauces: Bechamel - Variations

Source of Recipe

The Hot House


List of Ingredients

Prepare classic sauce: Bechamel (in this category)


Recipe

Bechamel



Cream Sauce - Add 8-12 ounces scalded
Cream and a few drops of lemon juice

Cheddar - Add 8 ounces of grated cheddar cheese,a dash
of Worcestershire sauce and 1 tablespoon of dry mustard.

Mornay - Add 4 ounces grated Gruyere and 1 ounce grated parmesean cheese.
Thin with scalded cream, Remove from heat and swirl in 2 ounces whole butter.

Nantua - Add 4 ounces heavy cream and 6 ounces crayfish butter.
Add paprika to achieve desired color and add diced crayfish meat to finished sauce.

Soubise(modern) - Sweat 1 pound of diced onions in 1 ounce of butter without browning.
Add to bechamel and simmer till onions are fully cooked, strain threw a chinois and serve.