Maple Bechamel (yummy sauce!)

Christmas is less than two weeks away and that means overnight guests.  I love to serve something spectacular for every meal but need to keep within a budget and also not spend all of my time in the kitchen while my guests are here.  Breakfast is one of the more challenging times to feed everyone.  Working at New Hope Mills my go-to breakfast is of course pancakes, they are quick, easy and the flavor combinations are as unlimited as the imagination.  Real Maple Syrup is wonderful but sometimes it pushes the limits of the budget when serving a large group.  So I decided to take a classic white bechamel with it’s touch of nutmeg and add real maple syrup to create a make-ahead treat that is delicious on pancakes and a versatile condiment to drizzle on scones, desserts, or anywhere you want a little pop of maple deliciousness!

  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 cup maple syrup
  • 1/4 teaspoons salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon maple flavor (optional)

INGREDIENTS

In a small saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden color, about 5 to 6 minutes.

Meanwhile, heat the milk in a separate pan and whisk in the maple syrup. Add the hot milk mixture to the butter mixture whisking continuously until very smooth. Bring to a low boil. Cook 10 minutes, stirring constantly, until thickened then remove from heat. Season with salt, nutmeg, and maple flavor and set aside until ready to use. Any leftover sauce can be refrigerated in an airtight container for up to a week.

Today I had some leftover bread pudding from yesterday’s brunch and the Maple Bechamel was the perfect accompaniment to turn it into a delicious dessert for tonight! Please let me know the different uses you find for this yummy sauce.

~Donna

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About Donna

Many of my friends say I have the best job in the world and most days I would agree! I spend my days working for a family owned, local company that has been in business since 1823 creating new baking mixes for the New Hope Mills product lines as well as for our private label customers all over the United States. Playing with food (and sampling it), wonderful work colleagues, and all the pancakes I can eat -- what could be better?

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