This recipe for bechamel sauce is from chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.
- 8 cups heavy cream
- 8 cups chicken stock
- 3 large eggs
- Coarse salt and freshly ground white pepper
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.
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.