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Old 08-29-2006, 08:06 AM   #1
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Who Knew Bechamel...

would freeze!!! I made some a while back and had extra so threw in a plastic bag and froze it.

I've been reading up on Escolar (have some in the freezer) and a number of readings suggested it needs a sauce served with it. So, I heated the frozen bechamel in a bain marie and added a little cheddar, worcestershire and stone ground mustard. Thinned with white wine. It worked!! Not the least grainy, it was just a smooth, very tasty sauce for the Escolar.

The Escolar, by the way, I had never tasted nor cooked before - it's great!! Seems to be a fish you either love or dislike, not much in between.

I'll never throw out extra bechamel again!!

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Old 08-29-2006, 08:35 AM   #2
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My sausage gravy is made with Bechamel and I always freeze the leftovers. I've found that I have to put a little more milk in it after it thaws.
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Old 08-29-2006, 12:17 PM   #3
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Fantastic idea thanks Jean Ive never frozen it but always wanted to!

having said that i freeze my Vanilla sauce.. so my brain should have clicked in
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Old 08-30-2006, 02:25 PM   #4
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Well Jen, I'm beginning to feel the same way! I freeze my mac & cheese made with a bechamel...geez, I just never have frozen the sauce itself. So just forget this gastrinomical discovery -
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Old 08-31-2006, 04:42 AM   #5
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Thanks Jean, from now on I will always make double
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