Fabio Trabocchis Bechamel Sauce Food

FABIO TRABOCCHI'S BECHAMEL SAUCE

Fabio Trabocchi's Bechamel Sauce image

This recipe for bechamel sauce is from chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.

Provided by Martha Stewart

Number Of Ingredients 4

Ingredients

8 cups heavy cream
8 cups chicken stock
3 large eggs
Coarse salt and freshly ground white pepper

Steps:

Combine cream and chicken stock in a large saucepan, bring to a boil over medium-high heat and immediately reduce to a simmer. Let simmer until liquid has reduced to 4 cups.
Working in batches, transfer cream mixture to the jar of a blender. Start by blending on low speed and increasing to medium speed. Add eggs and blend. Season with salt and pepper. Strain mixture through a fine mesh sieve set over a bowl; discard any solids. Let cool to room temperature.

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