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Receta Dijon Smoked Garlic Bechamel Sauce
by Bob Vincent

Dijon Smoked Garlic Bechamel Sauce

This is an adaptation of a standard bechamel sauce I used to serve with steamed cauliflower and baby carrots a few nights ago. It would work as a sauce for other vegetables or protein like chicken and fish as well. It is quick and easy to make. Omit the smoked garlic if you are not a fan of smoked food but my wife and I both thought it made the sauce.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8 Servings

Ingredientes

  • 2 Tbs olive oil
  • 2 tbs flour
  • 1/4 cup Dijon mustard
  • 2 tsp basic BBQ rub (link is below)
  • 2 cups whole milk
  • 10 cloves smoked whole garlic cloves sliced in half (link is below)
  • salt/garlic pepper to taste

Direcciones

  1. Heat a sauce pan to medium heat and add olive until hot. Add the flour to the oil and form a blond roux by stirring the mxture contstanly; about 2 minutes.
  2. Gradually stir in cold milk stirring contstantly. Bring the mixture to a boil until nicely thickened.
  3. Add the Dijon mustard, BBQ rub, salt/garlic pepper and the smoked garlic cloves.
  4. Cook until very hot. If the sauce is too thick thin with some more milk. Taste for seasoning and adjust as necessary.