Leftover egg bechamel, freeze/uses?
I made a moussaka and have about 3 cups of bechamel leftover. It already has the eggs in it.
Can I freeze it?
What else can I use it for? I would immediately make a mac & cheese but with the eggs it is not appropriate is it? lasagna is the only other think I know of with this eggy, set bechamel, but I am sure there is more I am unaware of.
you can freeze it, but will need to reheat very gently, while whisking constantly and possibly will need to add more milk.
it wouldn't be my first pick.
you can use it as sort of gratin topping on a dish of roasted veggies or potatoes, with some grated cheese on top.
you can make croque monsieurs or madames too.
potatoes could work, I am having a prime rib tonight. Plan was for mashed, but maybe more like a scalloped.
of course any recipe I see has no eggs. hmmmm.
Parcook sliced potatoes, layer with onions, top with bechamel (add more cheese to bechamel). Would that be okay? the bechamel was with whole milk not cream.
Some M&C recipes do include egg.
You could use it for pastitsio if you don't mind another Greek preparation right away. Or make Croque Monsieur or Monte Cristo sandwiches and use the bechamel (cheese added, or not) to sauce them. Or Chicken Divan.
Or creamed spinach/spinach souffle.
Choux pastry (the French puff pastry used for eclairs, profiteroles, gougeres and cream puffs) is basically bechamel with eggs added in. You might have to tweak the proportions a bit, but that might be a fun way to use the leftovers.
Here's a recipe for the basic dough: http://www.food.com/recipe/choux-past...
Some kind of souffle and chocolate pudding are two other thoughts.
No offense taken, opinionatedchef. Most of you Chowhounds know more about cooking than I ever will, so I'm always excited to get feedback about a post. I know choux pastry isn't the same as bechamel and that choux is usually made with water, not milk. But a French cook I once interviewed used to give a very nice demo on the dozens of things you could do with a bechamel, and one of them was to add a bit more flour and some eggs and make choux puffs. It was very cool demonstration. Probably not the purest, airiest choux pastry, but puffs were really good, which is why it stuck in my memory as a good use for bechamel.
yes, you can def freeze it. I really don't see the big problem, just because it has egg in it, w/ freezing it or with using it for other dishes. Creme Anglaise has egg in it and freezes/defrosts just fine as long as you whisk it over low heat til it comes together smoothly.
You might want to make canneloni (topped with marinara and ribbon of beschamel). Or Chicken and Almond Crepes baked with a Mornay sauce (add gruyere and/or parm to your beschamel.)
or add it to roasted and mashed butternut squash spiced with more nutmeg and black pepper...and then baked.
or add it to a very very thick roux to make a thick croquette base after you add finely mashed tuna or ground ham or chicken. chill mixture, roll into small footballs, dip in egg and panko, and deep fry.
It refrigerates well for a few days, depending on the usual; cleanliness, temperature, etc
what I like, and I may be alone on this, is to make a béchamel with no egg for my moussaka and pastitsio.
It will not set after it bakes and cools. It will stay creamy and delicious. I do make my béchamel with and without cheese, depending on many factors, but I like to omit the egg as the creamy, velvety béchamel does wonders to a dish.
if offered mousaka or pastitsio in a restaurant or someones home, it's always comforting to know they added egg. this way I can just lift off the set topping and eat the inside. it's the best part anyways.
I would freeze in 1/2 cup portions for those occasions that I am craving a creamy, (or, possibly cheesy) sauce for... a boiled potato, or steamed rice, or broccoli, etc.
wound up using it with scalloped potatoes, it worked just fine. Yes it was more set up than the traditional dish, but still good. Needed more cheese though IMHO.