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 Apparently you are not aware that Béchamel sauce was originally made by adding cream to a thick veloute sauce.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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