Tenina's Crazy Good Bechamel Sauce
This base sauce is excellent in lasagne and can be made into a cheese sauce that is perfect for mornay's or savoury crepes, and goes beautifully with seafood—simply add grated cheese of your choice (the stronger the better), omit the nutmeg, and add a dash of mustard in the last two minutes of cooking time.
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- 40 Grams parmesan cheese cubed (optional)
- 2 cloves garlic
- 50 Grams butter BUY
- 25 Grams cornflour or cornstarch
- 1 whole egg
- 2 egg yolks
- Generous Pinches pink salt flakes BUY
- 200 Grams milk
- 50 Grams cream
- 2 Tablespoons Italian parsley, finely chopped
If using the Parmesan, place into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place the garlic and butter into the Thermomix bowl and chop 5 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off.
Place all remaining ingredients into the Thermomix bowl and cook 8 min/80°C/speed 4. Cook 2 min/90°C/speed 4.
Use at will on steamed veggies, in dishes requiring something more. (Cheese on toast...OMG)
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