Bechamel sauce is really a bland, not too rich, flour milk gravy to which you can add things.
For croque monsieur, why not swirl a little dab of Dijon into the bechamel?
You can even use bechamel as a faux Hollandaise or Bearnaise sauce, with a few ingredients either way, no egg yolks, little or no vinegar!
If you insist on egg yolks and or vinegar, why not have a remoulade!
But then, one might also then combine a bechamel with a remoulade.
Of course this all is a species of rank culinary sacrilege improv, but we are here on my blog!
No comments:
Post a Comment