Anyone who truly loves to cook knows the power of a white sauce, or béchemel. With the simplest of ingredients you already have in your pantry and refrigerator they combine to make a sauce so heavenly people will wonder what magic you’ve created. Bone broth is a non-negotiable in my béchemel and there’s one flavor in particular that is perfect for this: Spring Clean. The flavors permeate the béchemel and create a silky smooth texture that is simply unrivaled.
I serve it over ham steaks with asparagus and poached eggs and of course a rustic tomato “salsa.” The pickiest of eaters to the most serious foodie will appreciate this dish!
Serves 6 - 8 | Cal 185 | Fat 18.5g | Protein 2.2g | Carb 2.6g
- 6 tablespoons unsalted butter
- 3 1/2 tablespoons all-purpose flour
- 1 cup FOND Bone Broth Spring Clean
- 1 cups heavy cream
- Pinch of nutmeg
Warm the milk in a separate saucepan or in the microwave until warm to the touch and set aside.
Next, melt the butter in a small, heavy saucepan over medium heat, until just melted. Add the flour and stir it quickly into the butter with a whisk, it should be clumpy. Stir the butter flour mixture for about 5 minutes. Do not let the mixture turn brown. A “blonde” roux is what we’re going for here. Slowly start whisking in the bone broth, just a few tablespoons at this point until the mixture thickens. Add the remaining bone broth and milk and whisk together until the mixture starts to thicken. Keep whisking until the mixture turns completely smooth. Add a pinch of nutmeg, stir in and serve immediately!