COOKING FOR A CROWD - BECHAMEL SAUCE
1 1/2 quarts Chicken Stock
4 onion slices
2 tablespoons black peppercorns
3 ounces carrots, chopped
1 bay leaf
8 ounces margarine
4 ounces all-purpose flour
1 quart hot milk
1/2 teaspoon salt
1/2 teaspoon white pepper
few grains cayenne pepper
Simmer stock and seasonings together for 20 minutes. Strain. Save liquid for preparation of sauce. There should be 1 qt liquid.
Melt margarine. Add flour and stir until smooth. Cook 5-10 minutes.
Add liquids gradually, stirring constantly with wire whip. Cook until smooth and thickened. Add seasonings. Serve with 2-oz ladle (scant) on chicken or meat entrees.
Yield: 2 quarts
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
Mornay Sauce. Add gradually to hot BÃ©chamel Sauce 4 oz each of grated Parmesan and Swiss cheese. Let sauce remain over heat until cheese is melted, then remove and gradually beat in 8 oz margarine or butter. Serve with fish or egg entrees.
VeloutÃ© Sauce. Cook the margarine and flour (roux) until slightly brown in color. Substitute Chicken Stock for milk. Serve on chicken entrees. For Fish VeloutÃ©, fish stock for milk. Serve on fish.