Béchamel sauce “Fiefhusen Special”

Ingredients for 4 servings:

• 50 g wheat flour
• 50 g butter
• 1 slice(s) Bacon, mild
• 1 bay leaf, preferably fresh
• 3 allspice berries, pressed
• 1 pinch of red chili powder
• 700 ml whole milk, warm
• Salt and pepper, freshly ground
• Nutmeg, fresh from the mill
• e.g. herbs, fresh, green e.g. parsley, dill, wild garlic, coriander, tarragon, basil and so on…
• e.g. processed cheese for a cheese version

Instructions

Working time approx. 5 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Adaptable multi-talented sauce for vegetables, potatoes, fish, meat, lasagna and much more…

First, melt the butter in a saucepan with the bay leaf, crushed allspice berries, and bacon slices slowly over medium heat until it bubbles gently. Then remove the pan from the heat and let the aromas infuse into the butter for about 15 minutes. A tip for the bay leaf: use a sharp knife to make several cuts from the center outwards to release the aroma much better. Then pour the butter through a fine sieve into a new pan. If the butter has already solidified too much, reheat it briefly. Now reduce the heat to half low until it bubbles gently. Sprinkle in the flour, whisking thoroughly and sweating until golden brown, stirring frequently, until the butter-flour mixture also bubbles. Then gradually add the warm milk and stir in. It is important that the milk is warm/hot so that the cooking process is not constantly interrupted. First, add up to the limit of 500 ml and check the consistency. The remaining 200 ml of milk is for adjusting the sauce to your desired consistency. Now simmer the sauce gently for 1 to 2 minutes while stirring to allow the flour taste to cook away. Season the béchamel sauce with freshly ground salt, pepper, and nutmeg. Finally, pass the sauce through a fine sieve to remove even the smallest lumps. Variations: If you’re looking for a lighter cheese flavor, simply stir in some processed cheese at the end. Perhaps start with 50 g and work your way up to your desired flavor. Gorgonzola or grated Parmesan are also great. The sauce can also be wonderfully adapted with fresh, green herbs. With green herbs, it’s important to include the stems as well. They usually have much more flavor than the leaves. The herbs are not chopped too finely and are only tossed in just before serving to retain their aroma and fresh green color. Basil adds a Mediterranean touch, dill pairs beautifully with fish, parsley with potatoes, and coriander adds a touch of Asia. The sky’s the limit.