Bechamel Sauce, Chicken, Leek and Smoked Cheese

Using Lucas Bechamel Sauce – 20053032

Bechamel_Sauce_Chicken_Leek_Cheese

Product make up:

Product Name
%
LB
OZ
KG
Lucas Bechamel Sauce Mix
15.00
Cold Water
85.00
Cooked chicken diced
0.500
Smoked cheese
0.200
Sauted Leeks
0.200
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Method

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

  1. Hydrate the sauce.
  2. Dice the chicken and cook. (Do not brown)
  3. Saute the leeks.
  4. Grate the cheese.
  5. Mix all the fresh additons into the hydrated Bechamel Sauce.
  6. This now ready to put into ovenable/black trays – can be served chilled or frozen.