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Goner Message Board / Food & Drink / Bechamel/cream sauces?
Posted: Mar 1, 2006 3:30 pm
I'd like to make a simple cream sauce for pasta, pine nuts and artichoke hearts for lunch...with a little parm. The first time I put butter in--no no no, it tasted too buttery. They last time, too much parm.

How do I make a cream sauce that is just simple to toss linguini in?

Posted: Mar 1, 2006 3:42 pm
That carbonara was great and easy.
Posted: Mar 1, 2006 3:49 pm
Do I just heat some heavy cream up and throw in some grated cheese & pine nuts with the pasta? I just want it SIMPLE and not too rich.
Posted: Mar 1, 2006 4:52 pm
Well, to make a real cream sauce you're supposed to make a roux. Butter, flour, and then add cream, or other liquids, slowly.
Posted: Mar 1, 2006 6:21 pm
Just reduce the cream for a while, don't need a roux...we did it up like that with shrimps...maybe butter and cheese was chucked in at the end. It was good. Just cook it down until it coats a spoon. Bechamel is a kinda thick for pasta.
Posted: Mar 1, 2006 6:38 pm
A little garlic sautéed in olive oil, then heavy cream, let it rise and reduce...top with a little nutmeg and black pepper. Classic alfredo sauce.
Posted: Mar 1, 2006 8:06 pm
Thanks so much--I just want the lightest sauce possible with that creamy taste to top with the cheese.
Posted: Mar 1, 2006 9:19 pm
Bechamel is a kinda thick for pasta.

unless you're greek..... its the basis of our own lasagne, which we call pastitsio
Posted: Mar 2, 2006 4:54 pm
I made a chocolate bechamel for dessert once, slightly different from mouse in texture, not much, and really delicious!
Posted: Mar 2, 2006 5:15 pm
slightly different from mouse in texture

let's hope more than slightly. :)
Posted: Jun 1, 2019 1:14 am
Best [url=https://club.cooking/recipe/bechamel-sauce/]bechamel sauce[/url] I've ever tried. And it's very tasty with pasta as well!
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