Featured Blog Posts – September 2010 Archive (1)
300 year old Bechamel recipe
So fellow chefs, here is a killer recipe .
8oz butter(use pulugra)
8oz flour(sifted)
4 liters half & half
1/2 med onion blanched & studded with bay leaf & clove
pinch nutmeg, sea salt, white pepper
pork back fat( chilled & sliced thinly.
Method
48 hours in advance put together, half & half, onion, & seasonings. let infuse.
make white roux with butter & flour, add liquid in thirds, use only a
wooden spoon.… Continue
8oz butter(use pulugra)
8oz flour(sifted)
4 liters half & half
1/2 med onion blanched & studded with bay leaf & clove
pinch nutmeg, sea salt, white pepper
pork back fat( chilled & sliced thinly.
Method
48 hours in advance put together, half & half, onion, & seasonings. let infuse.
make white roux with butter & flour, add liquid in thirds, use only a
wooden spoon.… Continue
Added by Jamie on September 13, 2010 at 1:33am — 2 Comments
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