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Bechamel, Garlic (D)
Source: Unknown
Yield: approximately 2-1/2 cups

2-1/2 cups scalded milk (more or less)
Salt and freshly ground, white pepper to taste
1 large egg, at room temperature
Garlic puree from 3 large heads of roasted garlic

Melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes.

Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper and whisk in the garlic puree. Remove from the heat.

Beat the egg in a bowl. Beat some of the sauce into the egg.

Next beat the egg mixture back into the garlic sauce. Taste and correct seasonings. Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. Thin with milk before using if necessary.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A