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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Béchamel for Shrimp and Artichoke Crêpes Recipe

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This recipe for Lemon Béchamel for Shrimp and Artichoke Crêpes is from Messersmith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tablespoon unsalted butter
¼ large sweet onion, sliced
4 cups whole milk
1 whole clove or ¼ teaspoon ground clove
Pinch ground nutmeg
½ bay leaf
Pinch kosher salt
1 lemon - juiced and zest
Directions:
Directions:
Melt butter in a sauté pan over medium heat. Add onions and sauté until translucent. 2-3 minutes.

Transfer onions to the top of a double boiler over medium-low heat and add milk, clove, nutmeg, bay leaf, and salt. Add water to bottom of double boiler and simmer for one hour, stirring frequently until béchamel coats the back of a metal spoon.

Pass béchamel through a mesh strainer to remove onion and whole spices. Add lemon zest and ½ teaspoon lemon juice. Taste and season with more salt as needed.
Personal Notes:
Personal Notes:
Makes about 4 Cups

Béchamel can be refrigerated for up to 4 days.

 

 

 

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