Wednesday, October 21, 2009

Home made lasgna - part 2

Ok, so now I'm going to show you how to make bachamel sauce. Bachamel is a white sauce that can be used in many, many ways. It's simple to make but...yes David...there is a lot of stirring. constant stirring in fact.

I use bachamel sauce as a base for any recipe that calls for a cream soup. If it's mushroom soup you need add cooked mushrooms to the bachamel. I use it as a sauce for pasta Primavera, home made macaroni and cheese and it's a must when I make Hot Artichoke and Spinach Dip.

So here we go...

You will need a 1/4 cup of butter, 1/4 cup of flour, 2 cups of milk, pinch of nutmeg, salt and pepper to taste.

Step 2

Bachamel Sauce

In a medium saucepan melt the butter, add the flour and whisk for about a minute over a medium heat.

Gradually add the milk, don't forget to whisk, whisk and whisk, decrease the heat to medium low. Add salt, pepper and nutmeg, and whisk constantly until the sauce comes to a boil.

Continue to cook for another minute, still whisking...and there you have it Bachamel sauce.

This makes a thick sauce but if you need it a little thinner just add some milk and whisk some more.
Tomorrow, pasta....

1 comment:

David said...

Thanks! I need to use bechamel more often.