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Chef with red wine glass

BECHAMEL SAUCE

2 qt Heavy cream
2 qt Milk; or 1/2 & 1/2
1 c  Onions; chopped; or shallots
1 1/2 ts Sauté seasoning*
1/2 ts Tobasco sauce
2    Bay leaves
1 1/2 tb Chicken Base
2 tb Lemon Juice
4 c  Roux, as needed
1 x  Nutmeg (optional)

 
Combine all ingredients in sauce pan.
 
Bring to a simmer, stirring constantly
 
Thicken with roux to medium consistency...simmer 15 minutes.
 
STRAIN through china cap.

*Saute seasoning - this is a mixture of 2 parts salt to one part white pepper that I make in batches for convenience

Amusing email from 3/2/04
From: Evan (doinker19@hotmail.com) I was searching the internet for ideas on recipes when i stumbled upon your recipe for a bechamel sauce and as a chef this offends me greatly.  First there is no cream and chicken stock because that addition would make it a veloute any idiot knows this.  As for the directions, adding all the ingrediants in a pot and simmering then putting in a roux.  Thats retarded this is completely wrong you simply make a roux and incorporate it with scalded milk that is a bechamel sauce.  No cream, stock, lemon juice, or saute seasoning.   I suggest you go to school or get a real job....dumbass
MY REPLY:
Well you are offended, have called me retarded, an idiot and a dumbass. Not very professional.
Apparently you are not aware that BĂ©chamel sauce was originally made by adding cream to a thick veloute sauce. 
You might do some research before you send rude emails.

 

 

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