Bechamel sauce

[Jaga]

Did you ever try a bechamel sauce? It is also popular in Poland.
My mother used to do it (it is a white sauce) and it was very good with some types of meat. I have to admit, I forgot about it.

The recipe is quite simple, it has butter, flour and milk and some extra spices.

By the way, this also reminds me so called "zasmazka" which my mother liked doing - it cosists of just butter, flour and salt - it is very good if added to vegetable dishes.


Here is more about bechamel sauce which was invented on French royal court

[rdywenur]

Maybe it was Julia Child who introduced us to bechamel sauce. My favorite is with Cannelloni
uhmmm uhmmm mmmmmmmmm!!!!!

[joyce]

admin said:

Did you ever try a bechamel sauce? It is also popular in Poland.
My mother used to do it (it is a white sauce) and it was very good with some types of meat. I have to admit, I forgot about it.

The recipe is quite simple, it has butter, flour and milk and some extra spices.

By the way, this also reminds me so called "zasmazka" which my mother liked doing - it cosists of just butter, flour and salt - it is very good if added to vegetable dishes.


Here is more about bechamel sauce which was invented on French royal court

So that's what it's called! ;D
growing up we ate alot of that on toasted white bread or maybe we ate that because we were poor.
Today, down in Texas, you may refer to it as Country gravy-great with biscuits or over mashed taters.
And you can use the same recipe to make a rue or the base for a creamy soup-such as potato or split pea soup.

Do ya'll eat split pea green soup? Yum...that's good especially with a ham bone & ham...One day I went to the store to buy the dried green peas for soup, found that there were no green peas, but found yellow peas instead. I bought and made the pea soup outta the yellow peas. It tasted the same, but it sure looked funny cooking in the pot-where we are used to the green kind.

Another food staple that I have I recall growing up with- my parents cooked it alot was barley. Barley soup to be exact. My mom had put chuck roast chunks in it-it was awful then and it is still awful today.
YUCK! ;D

[Jaga]

Joyce,

I like country gravy sauce. I ate it during the family lunch (we had a lunch for over 30 people from my father's in law family). It is similar to the bechamel sauce. I also like another version of white sauce with horseradish. It is very good with so called white sausage!

[piwo]

admin said:

It is very good with so called white sausage!

Is the "so called white sausage" an American version of Polish Bialy Kielbasa that doesn't somehow pass muster, or it is just a different version of sausage here that is happens to be white, or a type of breakfast sausage? Just curious. There are different breakfast sausages that have white gravy poured on them, and some are excellent: some are not..........

[joyce]

There's a sausage that we can buy, that's better than the Owens or Hormel stuff that is sold here. We discovered the Boor Head's brand-which comes really close to the Kielbasa that we have been longing for. It is rather expensive, but it is well worth the cost. We ate some of it with crackers, cheese and Kakusco (spelling) mustard.

I have not tolerated the taste of plain horseradish yet; but my husband is the one who smeared it all over the Boor's head brand. If the horseradish is mixed in a red sauce, such as a cocktail sauce for seafood, I can do that. The horseradish makes me sweat! Whew!

[rdywenur]

Joyce if you like beets you might wish to try mixing the horseradish with it. This is how my mom makes it. (unless someone is brave enought to eat it straight but usually this is how we prepare it) She cooks the beets then grates it and mixes the beets with the horseradish. My mom uses the jar but my sister made it for Easter once and used fresh horseradish. (I suggest grating it outside then..the horseradish not beets ;D)

I am interested in Jaga's horseradish sauce. I saw a recipe for it but wasn't sure how this would be served. Also Mornay sauce is another sauce starting with the bechamel sauce.

Here in Rochester we have white hot dogs (not kielbasa...real hots) The local Rochesterians go crazy for them but I don't care for them. They are made by a local company called Zweigles. I think they have mail order now too.

[joyce]

rdywenur said:

Joyce if you like beets you might wish to try mixing the horseradish with it. This is how my mom makes it. (unless someone is brave enought to eat it straight but usually this is how we prepare it) She cooks the beets then grates it and mixes the beets with the horseradish. My mom uses the jar but my sister made it for Easter once and used fresh horseradish. (I suggest grating it outside then..the horseradish not beets ;D)

Hmmm guess I am gonna have to try the fresh beets instead of using the jarred kind. I like beets, but husband won't touch them unless they are pickled beets with hard boiled eggs and onion slices.

I am interested in Jaga's horseradish sauce. I saw a recipe for it but wasn't sure how this would be served. Also Mornay sauce is another sauce starting with the bechamel sauce.

The prepared horseradish sauce by Kraft in a squeeze plastic container-is terrible according to my husband. He says there's too much mayo in it-you can't really taste the horseradish. I bought a small jar of just horseradish for him-I wonder if he would eat the real thing? Thanks for the tip of grating the horseradish outside-why outside tho? Are there fumes?

[rdywenur]

Are there fumes?

Oh my God are there. The fresh air will help.

Here is a recipe for Horse radish sauce
1/4 cup heavy cream
4 Tablespoons prepared horseradish
2 tablespoobs vinegar
salt to taste
Beat cream till stiff, gently stir in horseradish, vinegar and salt and refrigerate till needed

Good with roast beef