Bechamel Sauce
posted in Frenzied Daddy |And I thought it was blanc mange.
My “office” is right around the corner from the television, and we’ve lately been watching the Food Channel. Good Eats is especially awesome; I love how Alton Brown goes into the science behind the cooking. A few days ago the family was watching “Everyday Italian” and I was working; but I could hear the recipe, and it sounded pretty tasty. The host made Lasagne Rolls… Made with proscuitto ham, spinach, ricotta, rolled up in lasagne noodles with marinara sauce spooned over the top.
I had some leftover spaghetti sauce and some “bakeless” lasagne noodles, so I thought I’d whip this up. I made it with black forest ham rather than proscuitto though- I wasn’t prepared to spend $7 for 3oz. I had been only half listening to the process, however, so I totally missed the instructions to make the sauce.
My dad taught me to make white sauce, way back when. It’s the base for gravy, for macaroni and cheese, and even to a certain extent lemon merangue pie. The recipe called for a basic white sauce too- and this person called it ‘bechamel.’ Wow, I’m using french recipes to cook italian foods! But I didn’t make the white sauce, and the recipe probably suffered for it. But it was still darn tasty.
