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Bechamel Sauce

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

  • servings: 6

Ingredients

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

Directions

  1. Step 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. Step 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.

Source
The Martha Stewart Show, January Winter 2008

Reviews (8)

  • 4 Feb, 2008

    Everything goes into a food processor to blend. You can also add any other green fresh herbs!

  • 4 Feb, 2008

    Oopsy:
    Basque-Style Green Sauce

    6 garlic cloves, peeled and chopped
    3 dried bay leaves
    1 fresh poblano pepper, coarsely chopped with the seeds left in
    1 fresh Serrano chile, coarsely chopped with the seeds left in
    n n n n tablespoon sea salt
    1/3 cup finely chopped fresh Italian flat-leaf parsley
    n n n n cup finely chopped fresh oregano
    n n n n cup finely chopped fresh basil
    n n n n cup sherry vinegar
    n n n n cup olive oil

  • 4 Feb, 2008

    Here's that recipe I think it's by another guest of Martha's :

  • 4 Feb, 2008

    Scratch that... I thought this was the porkloin spicy green sauce. My bad!

  • 4 Feb, 2008

    This recipe is a favorite in my house and with friends now. I made several batches and froze them to use in dishes. The flavor is to die for and goes with many dishes! Try it on fajitas, any pasta, soups, you catch my drift.

  • 22 Jan, 2008

    Actually not so much "thick" as "rich". Martha commented on how what a light texture the reduction was.

  • 22 Jan, 2008

    Yes, that's correct. On the show it was reduced to just about that - very thick. It's used sparsely between each of the 12 layers.

  • 20 Jan, 2008

    Has anyone tried this? I'm wondering if the direction to reduce 16 cups to 4 cups is correct. Please advise. Thanks