Bechamel Sauce

This recipe for bechamel sauce is from chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.

  • Servings: 6
Bechamel Sauce

Source: The Martha Stewart Show, January Winter 2008

Ingredients

  • 8 cups heavy cream
  • 8 cups chicken stock
  • 3 large eggs
  • Coarse salt and freshly ground white pepper

Directions

  1. Combine cream and chicken stock in a large saucepan, bring to a boil over medium-high heat and immediately reduce to a simmer. Let simmer until liquid has reduced to 4 cups.

  2. Working in batches, transfer cream mixture to the jar of a blender. Start by blending on low speed and increasing to medium speed. Add eggs and blend. Season with salt and pepper. Strain mixture through a fine mesh sieve set over a bowl; discard any solids. Let cool to room temperature.

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