Sunday, 18 August 2013

Baked Corn - In Bechamel Sauce

 
 
A Basic Bechamel Sauce is commonly known as White Sauce . This sauce is regarded as the mother sauce of French Cuisine as many sauces use this sauce as the base- specially the famed Moray Sauce - where grated Gruyere and Parmesan are used .I use flavored milk while making my sauce . This enhances flavors to delicious results.
1 Liter Milk
1/2 Onion.
1 Bay Leaf.
4 Tablespoons Chopped Celery ( Most often I don't have any so proceed regardless ).
Bouquet Garni - Herbs tied in a muslin cloth
5-7 Black Peppercorn.
Gently boil the milk in the above for 10-12 minutes , take off heat , leave covered.Wonderful flavors and aromas are by now infused in the milk.Keep covered and begin making your sauce , remember to strain the milk and discard all the flavoring agents before using the milk :
3 Tablespoons Butter .
2 Tablespoons Flour.
60 Ml Cream + A Pinch Soda Bi Carb ( You can skip , but this enhances flavors , I skipped as I forgot ! )
Heat butter , don't allow it to get to sizzling point , add flour and keep mixing and cooking on a low flame . You will observe the sides begin to bubble after 1 minute or so . Keep heat low - that's important . This is a ' roux '. Turn heat off , and in one shot add the entire strained warm milk. Keep whisking to merge , return to low heat and cook till the sauce coats the spatula - a few minutes .
Your basic white sauce in  now ready .Add the cream if using , and grated cheese if you are making cheese sauce . Blend till it's of a thick soupy consistency - add milk if needed .You have just made a delicious sauce - the base for many an exciting dishes .
I then added boiled and half crushed corn into the cheese sauce and ended up with a delicious Corn in Cheese Sauce which I baked by drizzling Parmesan cheese on top . You can add peppers , boiled chicken , steamed fish .. vegetables and bake to suit your need .
My idea here was to share this simple and flavorful Bechamel Sauce.


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