Most Béchamel sauce is a mixture of butter and flour and milk. The flour needs to be heated over low heat with melted butter. You stir the mixture until it turns a light sandy brown. Afterwards, you add hot milk while stirring. Most traditional béchamel contains a bit of nutmeg, a bay leaf, and white pepper. For this dish, I added smoked Gouda to add a bit of richness.
Note: I plan on adding a recipe section and list basic sauce recipes. Please feel free to go to the contact section and send shoot me a message if you have any recipe questions and I’ll be happy to help.
For my dish, I decided to create scallops with jalapeño peppers drizzled with a blood orange sauce and served with Romanesco broccoli with a Béchamel sauce.
For my dish, I decided to create scallops with jalapeño peppers drizzled with a blood orange sauce and served with Romanesco broccoli with a Béchamel sauce
I made sure that the blood orange juice was not too sweet. I winged it a bit by adding just a bit of brown sugar, some crushed vanilla beans, water and fresh squeezed blood orange juice. I then cooked the blood red sauce over a low simmer and added a bit of cornstarch to thicken. The sauce came out well and the results were pretty good.
FINAL DISH
Scallops with jalapeño peppers drizzled with a blood orange sauce and served with Romanesco broccoli with a Béchamel sauce.
