BECHAMEL SAUCE FOR ARTICHOKE BOTTOMS AU GRATIN
Use this recipe when making our Artichoke Bottoms au Gratin.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- In a large saucepan, saute shallots in butter over medium heat until translucent, without browning, 3 to 5 minutes.
- Season with salt, pepper, nutmeg, and cayenne. Mix; reduce heat as much as possible.
- Add flour in thirds, whisking constantly. When fully incorporated, cook without browning, 3 to 5 minutes, until floury taste is gone.
- Add milk in thirds, whisking constantly. Texture should be thick with no lumps. Add bay leaf; continue to cook 7 to 10 minutes.
- Strain through a sieve; add cheese while bechamel is still hot. Adjust seasoning to taste. Place plastic wrap directly on surface of sauce, and refrigerate up to three days.
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Rahana Ramaphane
[email protected]I love the flavor of this sauce, but it's a little too heavy for my taste. I might try using a lighter milk next time.
Gemenis
[email protected]This is my go-to recipe for béchamel sauce. It's always smooth and creamy, and it's the perfect addition to any dish.
Joel Lewis
[email protected]I'm not sure what I did wrong, but my sauce turned out lumpy. I think I might have added the milk too quickly.
Debrah Kirksey
[email protected]This sauce was a little bland for my taste. I added some garlic and Parmesan cheese to give it more flavor.
Kristopher Russell
[email protected]I've never made béchamel sauce before, but this recipe was easy to follow and the sauce turned out great. I can't wait to try it on other dishes.
Faith Udochi
[email protected]This sauce was easy to make and it tasted great. I'll definitely be making it again.
intkhab hassan
[email protected]I'm not a big fan of artichokes, but I loved this dish. The sauce was so rich and creamy that it made the artichokes taste amazing.
Sadia Saud
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's worth it.
Amzadul Haque
[email protected]I love this sauce! It's so versatile. I've used it on artichoke bottoms, but I've also used it on pasta and chicken. It's always a hit.
Hamza Bajwa
[email protected]This sauce was a bit too thick for my taste, but the flavor was spot-on.
MD Sarkar
[email protected]I've made this sauce a few times now and it always turns out great. It's so easy to make and it's a great way to use up leftover artichokes.
Thomas Musa Turay
[email protected]This béchamel sauce was the perfect complement to the artichoke bottoms. It was rich and creamy, with a hint of nutmeg that really brought out the flavor of the artichokes.