Shallots with Béchamel Sauce
Appetizers • French
Description
Shallots with Béchamel Sauce
Ingredients
- Salt to taste
- Gruyère cheese 0 oz
- Passata Tomato Sauce 2 tablespoons
- Milk 15 fl oz
- Wheat Flour 2 tablespoons
- Olive Oil 1 tablespoon
- Butter 5 oz
- Meyer Lemon Juice 1 tablespoon
- Shallot 18 pieces
Step-by-Step Guide
Step 1
Peel the shallots and place them in a pot in a single layer. Pour in enough water to cover them and sprinkle with pieces of butter (use 40 grams), add a pinch of salt and lemon juice. Cover with a lid and cook over medium heat for about 30 minutes, until they are soft – check with the tip of a knife.
Step 2
Melt the remaining butter with the olive oil, stir in the flour and cook for 2 minutes, then slowly pour in the milk while continuing to stir, and cook for another 8 minutes. Remove the pot from the heat and stir in the tomato sauce. Season with salt to taste.
Step 3
Drain the water from the pot with the shallots, dry them off, place them in a single layer in a baking dish and pour the sauce over them. Sprinkle with grated cheese and bake for 10-15 minutes at 355°F, until the cheese melts. Serve immediately in the same dish.
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