Chief Longwind Of The North
Certified/Certifiable
I make a very good Bechemel Sauce. But I heard this guy at work go on and on about a Bechemel he'd eaten at a fancy restaurant in Detroit. He said it was far better than any he'd ever eaten.
Mine is made with butter, white flour, salt, milk, and a little nutmeg, pretty traditional, and very creamy smooth. I have a reputation at work, and everywhere else I go, (church, friends' homes, etc.) as a very good cook. Tonight, I am making sweedish meatballs, with my own recipe and little twists, with a Bechemel and will put it over rice. This is to be served tomorrow at lunch for this man, and myself.
He has about given up on making any creamy, starch based sauces because they always break on him. I've offered to come to his, and his wife's home and teach him how to make a proper sauce, but he just says, "Nope, I'm done with them."
I want this batch of Sweedish meatballs to be exceptional, just so he can see that it can be done by an ordinary guy with no professional training. Then, maybe, I can show him how to do it.
I know this is a tall order, as a proper Bechemel is very basic, and fairly easy to make. But I'm asking anyway. And, thanks in advance for your input.
Seeeeeeeya; Chief Longwind of the North
Mine is made with butter, white flour, salt, milk, and a little nutmeg, pretty traditional, and very creamy smooth. I have a reputation at work, and everywhere else I go, (church, friends' homes, etc.) as a very good cook. Tonight, I am making sweedish meatballs, with my own recipe and little twists, with a Bechemel and will put it over rice. This is to be served tomorrow at lunch for this man, and myself.
He has about given up on making any creamy, starch based sauces because they always break on him. I've offered to come to his, and his wife's home and teach him how to make a proper sauce, but he just says, "Nope, I'm done with them."
I want this batch of Sweedish meatballs to be exceptional, just so he can see that it can be done by an ordinary guy with no professional training. Then, maybe, I can show him how to do it.
I know this is a tall order, as a proper Bechemel is very basic, and fairly easy to make. But I'm asking anyway. And, thanks in advance for your input.
Seeeeeeeya; Chief Longwind of the North