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Gallery Fabio Trabocchi’s Bechamel Sauce Recipe Summary Servings: 6

Ingredients Ingredient Checklist 8 cups heavy cream 8 cups chicken stock 3 large eggs Coarse salt and freshly ground white pepper

Gallery Fabio Trabocchi’s Bechamel Sauce

Recipe Summary Servings: 6

Fabio Trabocchi's Bechamel Sauce

Fabio Trabocchi’s Bechamel Sauce

Fabio Trabocchi’s Bechamel Sauce

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 8 cups heavy cream 8 cups chicken stock 3 large eggs Coarse salt and freshly ground white pepper

Directions

Combine cream and chicken stock in a large saucepan, bring to a boil over medium-high heat and immediately reduce to a simmer. Let simmer until liquid has reduced to 4 cups.

Working in batches, transfer cream mixture to the jar of a blender. Start by blending on low speed and increasing to medium speed. Add eggs and blend. Season with salt and pepper. Strain mixture through a fine mesh sieve set over a bowl; discard any solids. Let cool to room temperature.

Reviews (8)

 Add Rating & Review     2 Ratings   5 star values:        1    4 star values:        1    3 star values:        0    2 star values:        0    1 star values:        0

Reviews (8)

Add Rating & Review     2 Ratings   5 star values:        1    4 star values:        1    3 star values:        0    2 star values:        0    1 star values:        0

Add Rating & Review

2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       02/04/2008   Everything goes into a food processor to blend. You can also add any other green fresh herbs!  

Martha Stewart Member     Rating: Unrated       02/04/2008   Oopsy: Basque-Style Green Sauce 6 garlic cloves, peeled and chopped 3 dried bay leaves 1 fresh poblano pepper, coarsely chopped with the seeds left in 1 fresh Serrano chile, coarsely chopped with the seeds left in n n n n tablespoon sea salt 1/3 cup finely chopped fresh Italian flat-leaf parsley n n n n cup finely chopped fresh oregano n n n n cup finely chopped fresh basil n n n n cup sherry vinegar n n n n cup olive oil  

Martha Stewart Member     Rating: Unrated       02/04/2008   Here's that recipe I think it's by another guest of Martha's :  

Martha Stewart Member     Rating: Unrated       02/04/2008   Scratch that... I thought this was the porkloin spicy green sauce. My bad!  

Martha Stewart Member     Rating: Unrated       02/04/2008   This recipe is a favorite in my house and with friends now. I made several batches and froze them to use in dishes. The flavor is to die for and goes with many dishes! Try it on fajitas, any pasta, soups, you catch my drift.  

Martha Stewart Member     Rating: Unrated       01/22/2008   Actually not so much "thick" as "rich". Martha commented on how what a light texture the reduction was.  

Martha Stewart Member     Rating: Unrated       01/22/2008   Yes, that's correct. On the show it was reduced to just about that - very thick. It's used sparsely between each of the 12 layers.  

Martha Stewart Member     Rating: Unrated       01/20/2008   Has anyone tried this? I'm wondering if the direction to reduce 16 cups to 4 cups is correct. Please advise. Thanks

    Martha Stewart Member

    Rating: Unrated 02/04/2008

Everything goes into a food processor to blend. You can also add any other green fresh herbs!

Rating: Unrated

Oopsy: Basque-Style Green Sauce 6 garlic cloves, peeled and chopped 3 dried bay leaves 1 fresh poblano pepper, coarsely chopped with the seeds left in 1 fresh Serrano chile, coarsely chopped with the seeds left in n n n n tablespoon sea salt 1/3 cup finely chopped fresh Italian flat-leaf parsley n n n n cup finely chopped fresh oregano n n n n cup finely chopped fresh basil n n n n cup sherry vinegar n n n n cup olive oil

Here’s that recipe I think it’s by another guest of Martha’s :

Scratch that… I thought this was the porkloin spicy green sauce. My bad!

This recipe is a favorite in my house and with friends now. I made several batches and froze them to use in dishes. The flavor is to die for and goes with many dishes! Try it on fajitas, any pasta, soups, you catch my drift.

Rating: Unrated 01/22/2008

Actually not so much “thick” as “rich”. Martha commented on how what a light texture the reduction was.

Yes, that’s correct. On the show it was reduced to just about that - very thick. It’s used sparsely between each of the 12 layers.

Rating: Unrated 01/20/2008

Has anyone tried this? I’m wondering if the direction to reduce 16 cups to 4 cups is correct. Please advise. Thanks

All Reviews for Fabio Trabocchi’s Bechamel Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Fabio Trabocchi’s Bechamel Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest