Wolfgang Puck BFAL0010 Bistro collection Manual page 17

Béchamel
Makes 2 cups
INGREDIENTS
1/4 cup unsalted butter
2 tablespoons grated onion
1/4 cup all purpose flour
2 1/2 cups milk
1/4 teaspoon salt
1 pinch fresh ground white pepper
1 pinch nutmeg
1 sprig fresh thyme
METHOD
1 In a small saucepan, melt the butter. Add the onion and cook
till translucent.
2 Add the flour to the butter onion mixture and cook over low heat to
form a sort of roux. Set aside.
3 Insert the black sauce paddle in the pitcher
4 Add the milk, salt pepper and nutmeg and scrape in the roux.
5 With the heat switched to on. Press the start button.
6 When the Saucier stops the sauce is done.
SERVING SUGGESTIONS
The classic French sauce is fabulous with egg dishes or fish. To make sauce
Mornay which is a perfect cheese sauce used in a gratin, use the following:
a. 2 cups of the Sauce Béchamel
b. Add to egg yolks and 1/2 cup parmesan cheese or gruyere cheese,
c. 1 more tablespoon butter and 4 tablespoons whipped cream.
d. Place all ingredients except the whipped cream into saucier, with heat
on and sauce paddle in press start
e. When machine stops, turn off heat and add whipped cream.
Your thinly sliced potatoes will never be the same!
Recipe courtesy Wolfgang Puck, Modern French Cooking for the
American Kitchen (Houghton Mifflin Co., 1998)
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Beurre Blanc
Makes 1 1/2 cups
INGREDIENTS
1/2 cup dry white wine
2 medium shallots -- minced
1 tablespoon fresh tarragon -- chopped
1/2 cup heavy cream
3/4 pound unsalted butter -- very soft, cut into small pieces
1/2 tablespoon fresh squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
METHOD
1 In a small stainless saucepan, place the wine shallots and tarragon.
2 Simmer over med. heat for 3 minutes. The liquid needs to reduce by half.
3 Strain the liquid through a sieve.
4 Insert the black sauce paddle in the pitcher
5 Put the cream and 3 tablespoons of the reduced liquid into saucier,
with the heat switch on press the start button.
6 When the Saucier stops by itself, turn the heat switch to off and press
start again.
7 Remove the flavor hatch, and start adding tablespoons of butter one
at a time, give time between each piece for butter to dissolve.
8 When all the butter has been added allow machine to run for an
additional 2 minutes then press the stop button
9 Add the lemon juice salt and pepper. Check for proper seasoning.
SERVING SUGGESTIONS
The classic French sauce is fabulous with egg dishes or fish. To make sauce
This delicate sauce is perfect with chicken, fish or vegetables. You may
keep the sauce in the saucier till ready to serve; you may wish to reheat it
slightly before serving. Or keep it stored in a thermos till ready to serve to
maintain the temperature. This will not reheat well, because it separates.
But it is so easy in the Saucier you can make it fresh every night.
For variations on this sauce, omit the white wine and add red wine instead,
it now becomes a Buerre Rouge. Fabulous with lamb chops or chicken or
red snapper.
Recipe courtesy Wolfgang Puck, Modern French Cooking for the
American Kitchen (Houghton Mifflin Co., 1998)
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