Bechamel Sauce

Bechamel Sauce
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This is one of the basic Mother Sauces which are the foundation for many dishes. It's oversimplied to say that this is just milk added to a blond roux, this thick sauce can easily be seasoned in so many ways that it becomes the building block for many wonderful dishes.
Cook Time
20minutes
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  1. Warm the milk in a sauce pan or the microwave but don't let it boil. Set aside.
  2. In a large sauce pan over low heat, melt the butter until bubbly. Add the flour.
  3. Make a blond roux by whisking the flour and butter until smooth and thick but not browned, about 2 minutes.
  4. Turn off the heat and slowly add the warmed milk, about 1/4 cup at a time, continue whisking until smooth, waiting until the milk is fully incorporated into the roux before adding the next 1/4 cup of milk.
  5. Once all the milk has been incorporated in this manner, add a pinch of salt and return the heat to low.
  6. Continue to whisk the sauce while on a low boil. The sauce will thicken the more you cook it. It is ready when the sauce is like thick cream and will coat the back of a soup spoon when dipped in the sauce.
  7. As an option, grate about 1/8 teaspoon of nutmeg into the sauce.
Recipe Notes

For a thinner sauce, don't cook it long, for a thicker sauce, cook longer.

This sauce can be stored in the refrigerator for a short while. To reheat, place over a low fire and whisk constantly until it reaches the desired consistency.

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Double Shot Butternut Squash

Sweet Daddy D's Double Shot Butternut Squash
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A rich and hearty side dish, perfect for winter or anytime. Roasted butternut squash with a delicious sauce of brown sugar, butter, spices and pecans, highlighted with a double shot of dark rum. An instant family favorite.
Servings Prep Time Cook Time
6 People 30Minutes 1Hour
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  1. Preheat oven to 425 degrees.
  2. Butter the inside of an oven safe baking dish.
  3. Peel and cube the butternut squash, place in the backing dish with a pinch of salt; mix well to distribute salt.
  4. Place the butternut squash in the preheated oven and roast for 40 minutes.
  5. Meanwhile mix the ingredients for the sauce:
  6. In a sauce pan over medium heat, melt the butter.
  7. Add brown sugar and stir until desolved.
  8. Add salt, thyme and allspice; mix well
  9. Add apple cider vinegar and rum; stir well.
  10. Add the pecans and the whole cloves, continue to stir.
  11. Bring to a low boil and cook about 10 minutes, stirring often. Set aside until butternut squash is ready.
  12. After the butternut squash has roasted for 40 minutes, remove the it from the oven. Mix well.
  13. Check for tenderness by probing with a toothpick. If the squash is still hard, place back in the oven and check again in about 10 minutes. When the butternut squash is beginning to get tender, go on to the next step:
  14. Pour the sauce over the butternut squash and mix well
  15. Return to the oven for 10 to 20 minutes until the butternut squash is soft when probed with a toothpick.
  16. Remove for the oven and mix well.
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Dill Butter Salmon

Sweet Daddy D's Dill Butter Salmon
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Salmon filets, painted with a paste of butter, dill and herbs, then roasted in a high oven. The result is a simple, healthy and delicious entree that will be enjoyed by all.
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  1. Mix all ingredients for Dill Paste together in a small bowl, set aside for about 30 minutes
  2. Lightly oil a heavy baking sheet lined with aluminum foil.
  3. Prepare salmon by slicing 2" pieces across the filet and placing them on the baking sheet, skin side down.
  4. Lightly salt salmon and let sit for about 15 minutes
  5. Apply Dill Paste liberally all over the top and sides of the salmon pieces, set aside for about 15 minutes.
  6. Preheat oven to 425 degrees.
  7. Place salmon in the oven and roast for 15 minutes.
  8. Remove the salmon from the oven and baste with melted butter and herbs from the pan.
  9. Return to oven for 5 minutes.
  10. Remove and allow to rest for 5 minutes under tented aluminum foil
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