Monday Blues & Bechamel
Today was a rough Monday for everyone at the house. Rough days at work, frustrations at home and a whole segment of flattened fence that needed to be repaired before the dog ran away again… Oh life sometimes.
While everyone else was outside on the fence construction crew, I set out to make something for dinner that might cheer things up a bit. Fridge and pantry were kinda sad and I was missing crucial ingredients for every dish that come to my mind. I boiled some pasta and resigned myself to the idea that dinner might end up like the rest of the day.
And then I decided to retry something I haven’t tried in a year or more: béchamel sauce. The first time I attempted it, it never thickened. It’s probably one of the simplest sauces—one of the mother sauces of French cuisine—and somehow it had beat me. I decided to give it another go this evening, mostly because I knew for sure I had all the ingredients. I started with Mario Batali’s classic recipe, then modified it by adding a cup of different cheeses I had on hand when it was done (Mozzarella, Smoked Fontina & Provolone). Success! The sauce came together perfect. I’m really not sure what happened last time, but this time it was awesome. I served it atop some mini bow-ties & fixed a small side salad. It was a simple dinner & a small culinary success, but everyone seemed happier after dinner. It really is the little things, I suppose…
Béchamel Sauce by Mario Batali
5 tbsp. butter
4 tbsp. all-purpose flour
4 c. milk
2 tsp. salt
1/2 tsp. freshly grated nutmeg
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
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I bet your family appreciated the great meal and all of your effort!!!
I made this tonight and it was pretty great. I added some things like sauteed shrimp in butter and garlic. In the sauce I added some minced garlic, white pepper, black pepper, and paprika. It worked out really well. Thanks for the recipe.
max, i’m so happy you liked it! isn’t it awesome how versatile it is?
thanks for reading <3