Jul 12, 2011, 4:05 PM
Post #7 of 9
Re: [robt65] A Good Thick White Sauce for Tuna or Salmon.
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I should have said . . . . . I am not familiar with bechamel (the old standard French cornerstone white sauce) used in Mexican cooking . . . . can you tell me the specific recipe for that, and what the specific brand name ingredients would be?
Does that "bechamel" have a nice thick consistency to it as in the old standard French white sauce?
I really am not familiar with much Mexican cooking at all and I don’t know if they have their own variation of a White sauce.
My wife is very familiar with Mexican cooking and is a pretty darned good cook, but I want to make this on my own and surprise her. Can I buy all the ingredients at the local Mexican súper mercados?
Dude, "Mexican" cooking incorporates many techniques and ingredients from other cuisines. The ingredients for a bechamel will probably be found in your own larder. There is no need for any brand name products.
Make a bechamel, add some fish stock and infuse it with a small amount of the chile of your choice or blend some cilantro and add it to the sauce. In fact I think a nice cilantro sauce would be a great way to serve salmon instead of the more common dill. A Mexican touch.