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Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes. Remove from the heat and stir in the goat cheese until melted. Season the sauce with nutmeg, salt and pepper. 2.
An Egyptian variant of the Italian lasagna, without the cheese. Typically consists of penne slathered in bechamel sauce with a layer of slowly fried ground beef, onions and tomato paste, topped with some more penne in bechamel sauce, topped again with a thin layer of bechamel sauce and brushed with an egg wash, then baked to perfection.
The Egyptian version is called مكرونه بشمل makarōna bashamel in Egyptian Arabic, i.e. "macaroni béchamel". The dish is typically made with penne or macaroni pasta, a minced-meat sauce with tomato and onion, and a white sauce often enriched with Rumi cheese. Egg or cheese (cheddar and mozzarella) [dubious – discuss] may also be ...
The first recipe of a sauce similar to béchamel is in the book Le cuisinier françois by François Pierre de La Varenne in 1651, made with a roux, as in modern recipes. [3] The name of the sauce was given in honour of Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century.
1. Preheat the oven to 500°. Preheat a pizza stone or generously oil a large baking sheet. In a medium saucepan, melt the butter over moderate heat. Stir in the 3 tablespoons of flour until a ...
Typically, the Romanian version is made with potatoes or eggplant or cabbage. The layers start with the vegetable, then the layer of meat (usually pork), then vegetables, until the pot is full. Sometimes bread crumbs are used as a topping, sometimes slices of tomatoes and crushed cheese. The pot is then filled with tomato sauce.
Cream gravy, or white gravy (sawmill gravy) is a bechamel sauce made using fats from meat—such as sausage or bacon—or meat drippings from roasting or frying meats. The fat and drippings are combined with flour to make a roux, and milk is typically used as the liquid to create the sauce, however, cream is often added or may be the primary ...
Mornay sauce is a smooth sauce made from béchamel sauce (butter, flour, milk), grated cheese, salt, and pepper, and often enriched with egg yolk. [5] [6] When used for fish, the sauce is generally thinned with fish broth. [7] [8] The cheese may be Parmesan and Gruyère, [6] [9] [8] Parmesan alone, [5] Gruyère alone, [10] or various other cheeses.