I used this in a recipe I just posted: Tuna and Quinoa Cake. I think it MADE the recipe. I love Hollandaise, but this may just replace it at home for me, especially since I suck at making Hollandaise... Delicious!
Minus the nutmet, I used this sauce to make Tarragon Chicken with great results! This sauce can be used many ways. Be creative! Thanks for sharing!
Hello from Portugal, this is indeed a lovely sauce I make it often, the only difference in mine is that I add in a raw egg yolk in the end, and mix really well. It gives it a creamer texter. Another good receipe you've posted Kiwidutch, Thank-you.
Superbly flavoursome bechamel sauce; and wonderfully clear instructions made this just so easy to make - which means I'll be coming back to this recipe again and again. On this occasion, I used this sauce as a yummy topping for a pasta and mushroom bake. Thank you for sharing this recipe, kiwidutch. Made for PRMR.
Wow! I've never made it quite this way before with the scalded infused milk... so savory and smooth. And the nutmeg adds just the right compexity. Made for Please Review My Recipe.
This is exactly how I learnt to make this at college,except we stuck the bayleaf to the onion with a clove.This is a masterclass in how to prepare the perfect bechamel,and I am ashamed to say that it has been many years since I bothered to scald and infuse the milk.I must admit that it is worth the teeny bit of extra effort required,as the infusion of the onion and bay do make a difference. This is not a difficult sauce to master by any means and it's well worth learning how to do it properly,especially as it's the basis of many other sauces. Thank you for posting.Made for PRMR.
I used this recipe for my Thanksgiving last year and neglected to rate it. The milk infusion creats an increased level of flavor and compliments the vegetables. I am using it again this year. Thanx Kiwidutch
A very nice and basic sauce. Thank you for sharing kiwidutch.