Rainbow Kitchen
Start with the classic, basic (you learned this in high school Home Ec, remember?) bechamel sauce (roux).
5 tablespoons plus 1 teaspoon (2/3 stick) unsalted butter
1/3 cup all-purpose flour
4 cups half-and-half
Coarse (kosher) salt and freshly ground black pepper, to taste
Melt the butter in a small saucepan over low heat. Whisk in the flour and cook, stirring frequently, until the roux develops a nutty aroma, about 10 minutes.
Bring the half-and-half to a simmer in a second small saucepan over high heat. Immediately add it to the roux in a slow, steady stream, whisking constantly until blended and smooth and continue to cook over low heat, whisking frequently, until thickened, about 3 minutes.
Now jazz it up with some flavors that create that added taste depth of umami. Add in proportions to your taste any of the following during the final cooking process: a sauteed onion puree, a bay leaf, nutmeg, cloves, mustard, Worcestershire sauce, cheddar cheese. Or before serving, grated Parmesan cheese, some tomato puree or any herb of your choice.
Allison's Article:
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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.