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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A variation on Béchamel, this recipe emulates the way the classic sauce was prepared during the 19th century and yields a more nuanced flavor. Ingredients:
2 tablespoons unsalted butter |
3 tablespoons finely chopped onion |
3 tablespoons finely chopped celery |
3 tablespoons finely chopped carrot |
2 tablespoons finely chopped prosciutto |
1 tablespoon all-purpose flour |
1 1/2 cups whole milk |
3 flat-leaf parsley sprigs |
3 thyme sprigs |
1 bay leaf |
1/4 teaspoon salt |
dash of freshly ground white pepper |
freshly grated nutmeg (optional) |
Directions:
1. Place butter in a small saucepan over medium-low heat. Add onion and next 3 ingredients (through prosciutto) to pan, and cook 10 minutes (do not brown), stirring occasionally. Sprinkle flour over onion mixture, and cook 2 minutes, stirring constantly.
2. Gradually add milk to flour mixture, stirring with a whisk until smooth. Add herbs and bay leaf; bring to a simmer. Simmer 10 minutes or until thickened, stirring frequently. Strain mixture through a fine sieve over a bowl; discard solids. Stir in salt, pepper, and nutmeg, if desired.
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