Ingredients
2 Tablespoons Unsalted Butter
2 Tablespoons All-purpose Flour
1- 1/2 cup Milk
1/2 teaspoons Ground Black Pepper
4- 1/2 ounces, weight Package Of Dried Beef, Sliced Or Chopped
Method
Sources
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Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated umami — rehydrate for stir-fries, dashi, braises
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated umami — rehydrate for stir-fries, dashi, braises
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in a large heavy-bottomed saucepan over medium heat, melt butter. whisk flour into the melted butter and continue whisking for 1 full minute after mixture begins to bubble. continue whisking as you add the milk and pepper. the sauce is done when it returns to a boil and thickens. remove from heat and stir in sliced dried beef. serve immediately over toast, biscuits, english muffins, etc. gently reheat leftovers with a splash or two of milk to restore creamy consistency. note: if you make this in a nonstick skillet, be sure to use a whisk with silicone coated wires. also, the dried beef can be rinsed and drained before being added to the bechamel sauce to further reduce the sodium content.