Reviews (1)        Add Rating & Review             Martha Stewart Member     Rating: Unrated       08/25/2015   There's clearly a problem with this recipe! You probably shouldn't reduce the 16 cups of liquid to 4 cups. I did so, it took many hours (while making the brown chicken stock), at one point it separated, it became so thick and greasy that there was brown butter happening in the "sauce", I had a hard time blending it... If you think about that, reducing heavy cream four times, it is not right. I have a chicken-flavored brown butter on hand (let's call it that) that does not look like bechamel.

Back to Martha’s Bechamel Sauce for Lasagna All Reviews for Martha’s Bechamel Sauce for Lasagna - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 12

Ingredients Ingredient Checklist 8 cups heavy cream 8 cups chicken stock 3 large eggs Coarse salt and freshly ground white pepper

Gallery

Recipe Summary Servings: 12

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 8 cups heavy cream 8 cups chicken stock 3 large eggs Coarse salt and freshly ground white pepper

Directions

Combine cream and chicken stock in a large saucepan, bring to a boil over medium-high heat, and immediately reduce to a simmer. Let simmer until liquid has reduced to 4 cups.

Working in batches, transfer cream mixture to the jar of a blender. Start by blending on low speed and increasing to medium speed. Add eggs and blend. Season with salt and pepper. Strain mixture through a fine mesh sieve set over a bowl; discard any solids. Let cool to room temperature.

Reviews (1)

 Add Rating & Review     

   Martha Stewart Member     Rating: Unrated       08/25/2015   There's clearly a problem with this recipe! You probably shouldn't reduce the 16 cups of liquid to 4 cups. I did so, it took many hours (while making the brown chicken stock), at one point it separated, it became so thick and greasy that there was brown butter happening in the "sauce", I had a hard time blending it... If you think about that, reducing heavy cream four times, it is not right. I have a chicken-flavored brown butter on hand (let's call it that) that does not look like bechamel.

Reviews (1)

Add Rating & Review

Add Rating & Review

  Martha Stewart Member     Rating: Unrated       08/25/2015   There's clearly a problem with this recipe! You probably shouldn't reduce the 16 cups of liquid to 4 cups. I did so, it took many hours (while making the brown chicken stock), at one point it separated, it became so thick and greasy that there was brown butter happening in the "sauce", I had a hard time blending it... If you think about that, reducing heavy cream four times, it is not right. I have a chicken-flavored brown butter on hand (let's call it that) that does not look like bechamel.  

 Martha Stewart Member

Rating: Unrated 08/25/2015

There’s clearly a problem with this recipe! You probably shouldn’t reduce the 16 cups of liquid to 4 cups. I did so, it took many hours (while making the brown chicken stock), at one point it separated, it became so thick and greasy that there was brown butter happening in the “sauce”, I had a hard time blending it… If you think about that, reducing heavy cream four times, it is not right. I have a chicken-flavored brown butter on hand (let’s call it that) that does not look like bechamel.

Rating: Unrated

All Reviews for Martha’s Bechamel Sauce for Lasagna

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Martha’s Bechamel Sauce for Lasagna

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest