This recipe is courtesy of RouxBe.com.
Ingredients for the sauce:
- 2 tbsp white onion
- 1 clove garlic
- 1/4 red pepper
- pinch fresh thyme
- 2 slices bacon
- 1 1/2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/4 cup milk
- 1/4 cup beer (can substitute with milk)
- 1/2 tsp smoked paprika
- pinch cayenne pepper (optional)
- salt (to taste)
- white pepper (to taste)
Heat a heavy sauce pan over medium heat and add the butter and bacon. Let the bacon cook until the fat renders (melts). The bacon should almost be cooked but not browned. Then add the onion, garlic and red pepper and gently cook, turning the heat down to medium-low to avoid any browning. Cook until the onion and garlic begin to soften and release their flavors. Then season with the paprika and a pinch of cayenne pepper for extra heat, if desired.
Choose a pasta that will hold the sauce well, such as Torchiette or this Conchiglilie, which looks like a large macaroni. Boil a large pot of water and heavily salt. Cook the pasta according to the pasta instructions. I cooked mine a minute short of the pasta instructions before I added it to the sauce and the texture turned out perfect.
Back to the sauce….
Next, sprinkle the mixture with the flour and stir to form a roux. Let this cook gently for about 2 minutes, being careful not to let the bottom scorch or burn. Then add the beer and stir to combine. Add the milk a bit at a time to temper it. This will prevent lumps from forming. Continue until all of the milk has been incorporated. Finally, add the thyme.
Turn the heat up to medium, if needed, to bring the sauce up to a gentle simmer. Once the mixture starts to bubble, reduce the heat to low. Stir occasionally and let cook for about 10 minutes or so.
(You now have a flavored variation of a classic béchamel sauce.)
While the sauce is cooking, grate the cheese (2 cups aged sharp cheddar).
To finish the sauce, turn off the heat and temper in the grated cheddar by adding it a little bit at a time. Stir each time until the cheese melts. By adding a bit of cheese at a time, you prevent the sauce from splitting. Season the sauce with salt and pepper to taste.
Enjoy!
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