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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Khan Raja
[email protected]I can't wait to try this sauce on my next batch of artichoke bottoms au gratin.
Donna Howard
[email protected]This sauce was a bit too salty for my taste, but it was still very good.
PALASH MAHMUD
[email protected]I've made this sauce several times now, and it's always a hit. My family loves it!
Sayed Ilhan Shah
[email protected]This is my new favorite béchamel sauce recipe. It's so easy to make and it always turns out perfect.
Pushpa Kumara
[email protected]This sauce was a bit bland for my taste. I might try adding some additional herbs or spices next time.
Charley Cervantes
[email protected]I made this sauce exactly as directed, and it turned out perfectly. I'm so glad I found this recipe!
Laxmi Khatri
[email protected]This sauce was perfect for my artichoke bottoms au gratin. It was creamy and cheesy, and it browned beautifully in the oven.
Leann Powell
[email protected]I'm not a huge fan of béchamel sauce, but this one was really good. It was light and fluffy, and it didn't overpower the artichoke bottoms.
Liz Brooks
[email protected]This sauce was a bit too thick for my taste, but it was still very good. I might try thinning it out a bit next time.
Luis12Thecat
[email protected]I love how easy this sauce was to make. I didn't have any trouble finding the ingredients, and the instructions were clear and concise. It turned out great!
Blessin uzor
[email protected]This béchamel sauce was the perfect complement to the artichoke bottoms. It was creamy and flavorful, and it held everything together beautifully. I will definitely be making this again!