Spa Bechamel Sauce

There is no getting around the calorie content of a traditional Béchamel Sauce, also known as white sauce, and one of the “mother sauces” of French Cuisine.  White Sauce is made from a cooked roux (butter and flour cooked in whole milk), to which cheese is added to make Mornay Sauce.   In this version, Canyon  Ranch offers a lightened white sauce which can stand in for the more caloric Bechamel. The texture is so similar it stands in well for your heartier casseroles and gravies.

Spa Bechamel Sauce
Try this lighter version of the traditional white sauce known as Bechamel.
Courtesy of:
In: Cuisine
Recipes: Miscellaneous
Ingredients
  • ⅓ cup diced onions
  • 2 diced garlic cloves (optional)
  • 2 teaspoons canola oil
  • Pinch ground cloves
  • Pinch freshly ground black pepper
  • 2 bay leaves
  • 3 tablespoons cornstarch
  • 4 cups 2% milk
  • ¾ teaspoon sea salt
Method
  1. In a large saucepan, sauté onion (and optional garlic) in oil until translucent. Add cloves, black pepper and bay leaves. Continue to sauté over low heat for 1 more minute.
  2. In a large bowl, mix cornstarch and milk with a wire whisk. Add to sautéed onion mixture and bring to a simmer, whisking continuously. Increase heat to medium and cook for 1 to 2 minutes, or until mixture slightly thickened but still pourable. Stir in salt and remove bay leaves.
Notes
"While cooking, keep a close eye on this sauce as it will stick and burn!" -- Canyon Ranch

September 23, 2012 | | Tags:

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