Side Dish Dilema solved
I got this response from the reader who had a Side Dish Question for Thanksgiving.
Mark,
The Mac ‘n Cheese turned out perfect. Great suggestions. I never made a Bechamel sauce before but now I realize what a great base it is for many Italian dishes. At first when I got worried when I put the fontina cheese into the milk and it melted into a think blob at the bottom of the pot. Thankfully, I had so many other things going on I just left it on low heat and in 10 minutes or so the whole thing folded together into a very nice smooth cheese sauce. Thanks so much for your quick response and help.
Bob C.
Right on, man. You’re welcome! Yes, that can be scary when it looks like a lumpy mess, but as you discovered, it melts nicely.
To clarify, the béchamel is a white roux (butter and flour) and milk base, and it can be the starter for many sauces. it can be a binder for croquettes, to finish creamed vegetable dishes, or in lasagnas or pasta dishes.
Make a Mornay sauce by adding 8 ounces each of gruyère and parmesan, and finishing with a little butter.
Cream sauce: Add 1 pint of heated heavy cream to the béchamel.
Cheddar Sauce: Add 1 pound of grated sharp cheddar to the béchamel.
food, food podcast, cooking, recipe help, bechamel, ReMARKable Palate
Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
