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When it comes to cooking, chicken is the universal language. This is especially true in the Latino kitchen. Today, Daisy starts with a simple spice-rubbed Roast Chicken (Pollo Asado), moves on to a Salvadoran stuffed chicken, then tops it all with what her kids like to call "Cracker-Jack" chicken -- Pollo Velleroy -- a crunchy caramel and peanuty coated fried chicken.
Salsa Béchamel
4 tablespoons butter
1/4 cup all-purpose flour
2 cups hot milk
3 sprigs fresh thyme
1 bay leaf
Fine sea or kosher salt
Tiny pinch nutmeg
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1 Melt the butter in a small saucepan over medium-low heat. When it is foaming, stir in the flour. Cook, whisking, 4 minutes.
2 Slowly pour in the milk, whisking constantly. When whisking a flour-thickened sauce like béchamel, pay attention to the corners. It's there that the sauce is most likely to stick and burn. Add the thyme and bay leaf. Bring to a boil, whisking constantly. Adjust the heat so the sauce is simmering and cook, whisking occasionally, until thickened and smooth, about 15 minutes. Stir salt to taste and the nutmeg.
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You'll keep coming back to these Latino
kitchen basics!
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