Been awhile since I last posted in my Blog. It’s cuz I sorta ran outta things to Blog about but last night I went on a Spaghetti experiment. Usually I make my Spaghetti with jarred Spaghetti sauces or just a quick saute using Olive Oil, Garlic, Parsley, and seasonings. But this time I wanted to try something *NEW* I tried to make Spaghetti with a Bechamel sauce and it came out very delicious. Just plain Bachamel sauce was kinda boring so I grilled some Chicken Breasts and sauteed Onions, Garlic, Tomatoes, Bell Pepper, and minced Basil. It came out really good ! I used a Linguine pasta and it kinda reminded me of Fettuccine Alfredo. I’m sure you can use this Bechamel sauce over Pork Chops, Roast Chicken breasts, etc. Below is the recipe I used for the Bechamel sauce …
5 Tablespoons Butter *I just tossed in a whole stick*
4 Tablespoons of All-Purpose Flour *I think I used 5*
4 Cups Milk
2 Teaspoons Salt
Directions : Heat Butter in a Saucepan over Medium-Low heat and add in Flour. Mix til Butter turns to a Golden Color. Now the recipe calls for heating the Milk separately but since I didn’t have a extra pan big enough to hold 4 Cups of milk. I just added one cup to the butter and heat the rest in the extra pan for like 10 minutes. After you slowly add the milk while whisking and toss in the salt. I added a few extra spices like Garlic Powder, Pepper, and dried parsley. Set the sauce aside and boil the pasta once that’s done. Just add the Bechamel sauce to the Pasta. The Bechamel sauce should be a little thick like a gravy. If it’s watery like mine was just toss in more butter and stir to emulsify and thicken. You can also add a little more flour but add it to a little water like a tablespoon or two cuz if you just add extra flour the flour will clump up and not mix. Try it !! It’s delicious !! =9 Yummy ! Bon Appetit.