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Leftover Bechamel?

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Dizzied Sep 19, 2005 12:54 PM

I made moussaka this weekend combining a couple of different recipes and wound up with extra bechamel. I couldn't stand wasting it, so there's now about a scant cup stored in the fridge. Any ideas from Hounds more creative than I on how to use it up?

Thanks!

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  1. c
    Candy RE: Dizzied Sep 19, 2005 01:14 PM

    Turn it in to sauce for mac & cheese.

    2 Replies
    1. re: Candy
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      bernalgirl RE: Candy Sep 19, 2005 01:15 PM

      Or get some good ham and bread and make a croque monsieur.

      1. re: bernalgirl
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        theSauce RE: bernalgirl Sep 19, 2005 01:37 PM

        I was going to suggest the same thing. Mmmmm... Croque Monsieur.

    2. c
      Carb Lover RE: Dizzied Sep 19, 2005 01:40 PM

      Use as a base for corn, spinach, or mushroom souffle.

      If you like bechamel to eat as a sauce, then add some cheese (I like gruyere) and fresh nutmeg (if you haven't already) and drape over poached eggs on toasted country bread. Wilted chard or spinach among the layers is also nice for a brunch dish.

      1. c
        cap RE: Dizzied Sep 19, 2005 02:39 PM

        Tuna croquettes.

        4 Replies
        1. re: cap
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          Ellen RE: cap Sep 19, 2005 02:48 PM

          Or chicken or salmon!

          1. re: Ellen
            d
            Dizzied RE: Ellen Sep 19, 2005 04:18 PM

            I have canned salmon in the pantry. How do I turn the fish and bechamel into a croquette? Add breadcrumbs, egg, and fry up?

            1. re: Dizzied
              e
              Ellen RE: Dizzied Sep 19, 2005 05:09 PM

              The bechamel is the sauce for the croquettes. Joy of cooking has good croquet recipes.

              1. re: Dizzied
                c
                cap RE: Dizzied Sep 20, 2005 01:44 PM

                Heat the bechamel and make sure it is thick but not too stiff (add a little milk if necessary). Remove from heat and mix in the salmon and salt & pepper to taste. Spread on a dish/board in a layer about half an inch thick. Cover with plastic wrap and cool in the refrigerator. Once it's cold and firm, roll into sausage shapes about thumb-size or a little larger. Then egg and breadcrumbs, set on a plate in the refrigerator for a while. Then fry.

          2. k
            kc girl RE: Dizzied Sep 19, 2005 04:11 PM

            As a layer in lasagna (several varieties, including vegetgable), bechamel makes for a wonderful meld of flavors. Mix it with parmesan, or put it on pure and on the top layer under the noodle.

            1. d
              Dizzied RE: Dizzied Sep 19, 2005 04:19 PM

              These suggestions are all great! I love croque monsieur though croquettes may win because I have the other fixings on hand. I foresee another batch of bechamel in the near future!

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