COOKING FOR A CROWD - BECHAMEL SAUCE

COOKING FOR A CROWD - BECHAMEL SAUCE

SEASONED STOCK:
1 1/2 quarts Chicken Stock
4 onion slices
2 tablespoons black peppercorns
3 ounces carrots, chopped
1 bay leaf
REMAINING INGREDIENTS:
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

  1. Simmer stock and seasonings together for 20 minutes. Strain. Save liquid for preparation of sauce. There should be 1 qt liquid.

  2. Melt margarine. Add flour and stir until smooth. Cook 5-10 minutes.

  3. 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 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

VARIATIONS:

Mornay Sauce. Add gradually to hot Béchamel 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.

Velouté Sauce. Cook the margarine and flour (roux) until slightly brown in color. Substitute Chicken Stock for milk. Serve on chicken entrees. For Fish Velouté, fish stock for milk. Serve on fish.