bechamel sauce造句

• Used sparingly as an accent note in bechamel sauce and creamed vegetables.
• It is served with boiled potatoes and mustard sauce or bechamel sauce.
• Mix together the squash, lentils, caramelized onion and half of the bechamel sauce.
• It has been made even more luscious by enriching the bechamel sauce with cheese.
• They're topped with a bechamel sauce and finished with grated nutmeg and crumbled gorgonzola.
• The French has bechamel sauce and brie and the British, Wensleydale cheese, asparagus and apples.
• A rich bechamel sauce makes the layers float on top of each other like clouds.
• Add a layer of bechamel sauce, then peas, cheese and the last of the pasta.
• 1654 : Bechamel sauce is devised by Louis de Bechamel to make dried cod more palatable.
• While squash and mushrooms cook, make bechamel sauce.
• Whisk the eggs and egg yolk with the cheese and stir it into the bechamel sauce.
• Side dishes like braised fennel, soft polenta and asparagus in bechamel sauce fill out the plate.
• Yogurt and bechamel sauces have been " flops,"
• 2 cups heavy cream or thin bechamel sauce
• Specialties of the restaurant include crepes filled with ricotta and spinach with a gratin bechamel sauce.
• Prepare a bechamel sauce : In a small saucepan over medium heat, melt 1 tablespoon butter.
• Add pesto to bechamel sauce over heat.
• Slowly whisk in warm milk, beating constantly, about 10 minutes, until bechamel sauce is thick and smooth.
• But it is also popular served like asparagus in a white sauce, such as bechamel sauce, deep fried.
• Fontina has a gentler, sweeter flavor than Gruyere, and the custard, like a bechamel sauce, gives it moisture.