Cheesy herb-infused béchamel sauce with leftover crunchy pecan roast pumpkin and pork sausage
Check out last night’s blog post for the recipe for the roast pumpkin.
I’ve been watching the French Cooking Academy YouTube channel, and I was keen to try a béchamel sauce with a cold roux and hot flavoured milk.
I flavoured the milk with onion, clove, bay leaf, thyme, rosemary and nutmeg.
Assuming you’ve not made a white sauce or béchamel before, it involves making a roux or a paste with equal amounts (by weight) of butter and flour.
You need to cook it on low heat and whisk it for at least 3 minutes to reduce the taste of the flour.
In this version, you allow the roux to cool. To the roux, you add hot flavoured milk and then whisk it until it thickens.
I made a thick bechamel because I wanted it to be the foundation for the pork sausage and leftover pumpkin. Using some cheese makes thickening the béchamel much easier.