Bechamel Sauce, Chicken, Leek and Smoked Cheese
Using Lucas Bechamel Sauce – 20053032
Product make up:
Download our RecipesJ03
Usage 15% dry mix to 85% Cold Water.
To your 150g dry mix sample, add 850g cold water (This makes 1 kg of sauce).
For every 1Kg of sauce add the following ingredients:-
500g cooked chicken diced
200g smoked cheese
200g Sauted Leeks
- Hydrate the sauce.
- Dice the chicken and cook. (Do not brown)
- Saute the leeks.
- Grate the cheese.
- Mix all the fresh additons into the hydrated Bechamel Sauce.
- This now ready to put into ovenable/black trays – can be served chilled or frozen.