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Week Night Meals Main Dish

Bechamela

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Ingredients

  • 5 TBS Butter
  • 1 medium onion, chopped
  • 1 TBS black peppercorns, crushed
  • 4 whole cloves, cracked
  • 3 large bay leaves, broken
  • 3 large cloves garlic, crushed
  • 4 1/2 TBS flour
  • 4 1/2 cups milk
  • 1/4 cup heavy cream
  • 1 tsp. fresh thyme leaves

Preparation

Set a 4-quart saucepan over medium-high heat. Add the butter, onion, pepper, cloves, bay, and garlic and saute and stir 4 minutes, or until aromatic. Blend in the flour and cook, stirring 3 minutes, or until frothy.

Gradually stir in the milk until smooth and keep stirring until it boils. Lower the heat so the sauce simmers and cook, uncovered, 8 minutes or until the sauce is thick enough to coat a spoon and has no raw flour taste.

Pour through a fine strainer into a bowl, stirring and pressing on the ingredients to extract every bit of flavor. Stir in the cream and thyme. Use immediately or lay a sheet of plastic wrap over the top and store in the refrigerator until ready to use.

 

Gorgonzola Sauce:

Prepare Bechamel as above, omitting heavy cream and thyme. After straining, place back in hot pan and stir in crumbled gorgonzola cheese until melted – serve with pasta or gnocchi.

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