Béchamel with bacon

Béchamel with bacon

goal :

  • You always have some ready-made bacon and cream sauce on hand.

Material :

  • pot
  • knife
  • whisk
  • trowel

Ingredients :

  • 1 part bacon or other bacon
  • 1 part onion brunoises
  • 2 parts butter
  • 1 part flour
  • 5 parts milk
  • 5 parts vegetable stock or chicken stock

Procedure :

  • Cut the bacon into fine strips or cubes, 3 mm thick
  • Cut the onion into fine cubes (Brunoises).
  • Heat saucepan over medium-high heat on stove
  • Add the bacon and slowly melt the fat
  • if the bacon is lean, add the butter at the same time
  • stir often
  • when the bacon is golden, add the onion brunoises
  • Now at the latest add the butter and melt
  • Stir frequently until the onion brunoises are golden
  • Pour the flour over it, stirring frequently so it doesn’t burn
  • roast a little until the mass is golden yellow
  • add the liquids and stir with the whisk so there are no lumps
  • boil while stirring
  • the sauce should now have a creamy consistency
  • season to taste with salt and ground nutmeg
  • refrigerate until ready to use

Usage :

  • all cabbage vegetables, such as savoy cabbage, Brussels sprouts, cauliflower, broccoli