Breakfast Béchamel
Fondue for breakfast? Yes, please! Enriched with crème fraîche and three kinds of cheese, it’s perfect for dipping steamed veggies and tender potatoes. After you’ve prepared the rich and creamy béchamel, keep it warm in a fondue pot and let guests help themselves. This comforting dish is a fun choice for a holiday brunch because it encourages guests to mingle and talk as they dip and eat.
Ingredients:
- 1/4 cup (1 oz./30 g) all-purpose flour
- 1 tsp. garlic powder
- Kosher salt and freshly ground pepper
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 2 1/2 cups (20 fl. oz./625 ml) milk
- 1/2 cup (4 oz./125 g) crème fraîche or sour cream
- 12 oz. (375 g) shredded cheese, such as a combination of mozzarella, Gruyère and fontina
- 1 Tbs. minced fresh chives
- Assorted steamed vegetables for dipping
Directions:
In a small bowl, whisk together the flour, garlic powder and 1 tsp. salt. Set aside.
In a Dutch oven or a large saucepan over medium heat, melt the butter. Sprinkle in the flour mixture and cook, whisking occasionally, until the mixture thickens and starts to smell toasty, 3 to 5 minutes.
Whisk in the milk and cook, whisking constantly, until smooth and no lumps remain, about 1 minute. Increase the heat to medium-high and bring to a simmer, then cook, whisking occasionally, until the mixture is velvety, about 3 minutes. Reduce the heat to medium-low and cook, whisking occasionally, until the mixture coats the back of a spoon, about 5 minutes.
Remove the pot from the heat. Whisk in the crème fraîche and then the cheese until melted and combined. Season to taste with salt and pepper.
Immediately transfer the béchamel to a fondue pot set over a lit butane burner and sprinkle with the chives. Serve with steamed vegetables and individual fondue forks for dipping. Serves 6.
Williams Sonoma Test Kitchen
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