Your Guide to What to Eat at Citi Field in 2024
Béchamel Sauce Will Be Perfect With 1 Added Ingredient
Béchamel sauce is a key ingredient in lasagne (Image: Getty)Béchamel sauce is a cooking staple for many, as a versatile element in a number of popular dishes. It is a foundation for meals including lasagne, moussaka and macaroni cheese, while it can also be used to create variations such as Mornay sauce or soubise.
However, one secret ingredient has been revealed to be a game-changer when it comes to making this common recipe. Reddit user Frannie97 revealed they use mustard power to béchamel and cheese sauces to keep them from breaking, because mustard is an emulsifier, something that helps mix two substances which might otherwise separate.
The same user also advised using Dijon mustard in vinaigrettes to keep them from separating, a simple kitchen hack which could save a lot of stress. These secrets were shared as part of a Reddit forum that asked users which cookery "add-in" had been a game-changer in their lives. One user said their go-to for any dish that "feels like it needs something" is a small drizzle of balsamic vinegar to cut the sweetness and add some depth.
This hack includes desserts, which can be rich in flavour.
Other tips included using coffee in chocolate cake or brownies to emphasise the cocoa flavour and using herbs de Provence in hash browns.
This mixture combines a number of dried herbs typical of the Provence region in southeastern France, including thyme, basil, rosemary, oregano and others.
For more sweet fixes, users recommended adding tahini to chocolate chips cookies for a popular batch and including cardamom in cinnamon rolls to cut the sweetness slightly.
In the savoury sector, another user recommended mixing a dollop of cottage cheese with scrambled eggs before cooking, to enhance creaminess and create a smooth serving.
Sumac was also suggested as a useful add-in for dry rubs on smoked meats, because its "citrusy tang" balances other flavours without introducing any liquid which could disrupt the cooking process.
A classic add-in is MSG, which another user suggested adding to soups and sauces for some "secret oomph".
Herbes de Provence is a mix of different herbs common in the French region (Image: Getty)MSG, short for monosodium glutamate, is a type of salt which delivers the sought after cooking taste of "umami", a "meaty" flavour seen as an addition to the four basic tastes of sweet, salty, sour and bitter.
Meanwhile, another cooking whizz suggested adding a little curry powder to creamy sauces for extra depth.
One add-in hailed as a "universal secret ingredient" was fish sauce, which was described by one user as something to make guests think: "There's something in here that's special, but I can't put my finger on what it is."
Another generally "underrated" ingredient was nutmeg, which was recommended as a "great ingredient for cream sauces".
This ingredient is a rich source of antioxidants and can help protect against the signs of ageing and serious conditions such as heart disease.
The Perfect "croqueta"
A simple plate of croquetas is a classic dish in practically all Spanish tapas bars and restaurants, and a staple for most home cooks throughout this wonderful country. They are an essential for any serious cook. For me the perfect Spanish croquetas have a crisp, evenly coated exterior with a beautifully soft, creamy interior. The flavours can be anything from a classic jamon serrano, chicken, salt cod, or prawns, the most important thing is that they are made with a little love!
I think the best croquetas I've ever tasted were from a restaurant called Echaurren Tradacion in the beautiful village of Ezcaray. If you're lucky enough to find yourself in the Rioja region of Spain anytime soon, this charming hotel is well worth visiting. It has two restaurants, including the very highly regarded two Michelin-starred, El Portal run by my friend Francis Paniego. This delightful auberge has been run by the same family for well over 100 years, and its origins come from traditional "comida casera", meaning great homemade food.
The famous croqueta recipe at Echaurren was handed down from Francis's mother Marisa Sánchez, who was highly regarded as one of the best cooks in Spain. I believe their secret is to use equal amounts of milk and chicken stock when making the base.
Unlike the British potato croquettes, Spain's croquetas are made with bechamel sauce, which ensures a perfectly silky, smooth interior. You start off with a roux which is basically a mixture of melted butter and flour that binds and thickens the sauce. Begin by melting the butter gently - don't over-heat it or let it brown, as this will affect the colour and flavour of the sauce. As soon as the butter melts, add the flour and, over a medium heat and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste. Now begin adding the warm infused milk a little at a time and stir again vigorously. Then, when this milk is incorporated, continue incorporating each bit of liquid before you add the next. When about half the milk is in, I prefer to switch to a balloon whisk and start adding larger amounts of milk, but always whisking briskly. Your reward will be a smooth, glossy, creamy sauce. Now turn the heat down to its lowest setting and let the sauce cook for 10-15 minutes, whisking from time to time as a Béchamel is easily burned. Before chilling, the mixture should coat the back of the spoon; it'll thicken up in the fridge.
The classic shape is oval, but if you're making a large batch, round balls will be quicker to mass-produce. Dip your bechamel balls into seasoned flour first, so the rest of the coatings stick. Next, dip in beaten eggs and, finally, roll in breadcrumbs or panko. Cook in a deep-fat fryer or saucepan (one-third full) by heating light olive oil or sunflower oil to around180C. And fry the croquetas in small batches for two minutes until golden-brown and crisp.
Making the perfect croqueta is a labour of love but they are definitely worth all the effort!
Croquetas de sobrasada y manchego. Sobrasada & machego cheese croquetasCroquetas de sobrasada y manchego
Ingredients:
For the Bechemel:
Method
Bring the milk to the boil with the bay leaf and the peppercorns.Remove from the heat and leave to infuse for 10 minutes before straining. Then melt the butter and olive oil in a medium saucepan, stir in the flour, and cook over a low heat for 3-4 minutes.When smooth, start adding some of the strained milk. Stir until smooth, and then add more milk until the sauce is thickened. Cook over a gentle heat for 10-15 minutes and add the sobrasada and grated manchego, whisking regularly until you have a smooth, thick béchamel sauce.
Stir in the chopped parsley, season with salt and black pepper then transfer to a shallow container and cover with a piece of cling film to prevent a skin forming. Allow to cool to room temperature then chill for a minimum of 4 hours, or overnight.
Once the béchamel has chilled and set, lightly beat the eggs in a shallow bowl. Place the breadcrumbs in a second bowl and add the seasoned flour to a third shallow bowl.
Dust your hands with some flour and scoop out a heaped tablespoon of the firm béchamel. Roll into a ball then dip into the egg followed by the breadcrumbs. Repeat until all the mixture is dipped and rolled, continuing to dust your hands and the balls with flour to prevent sticking. Chill for at least 20 minutes.
In batches of 5 or 6, shallow fry the croquettes in a large frying pan, turning regularly until crisp and golden brown. Alternatively, you can heat oil to 180C in a large saucepan or deep fryer and fry for 3–4 minutes. Drain well on kitchen paper and serve piping hot with aioli.
Dip, Spread, And Layer Flavor With These 21 Homemade Sauces
The best sauces are culinary workhorses that know no boundaries. We love the idea of making a single sauce and then discovering all the creative ways to use it, imparting new layers of flavor and texture to whatever we're cooking. This recipe collection offers up versatile sauces that are perfect for amplifying any meal. Try cheesy Mornay sauce on egg dishes, robust ají verde on virtually any kind of roasted or grilled meat or vegetables, and zesty Alabama white barbecue sauce on chicken, pork, or potatoes. We've also included some sweet sauces, so you can punch up your dessert game. Because really, what's not better with sauce?
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01 of 21
Tomato Sauce with Onion and Butter Greg Dupree / Food Styling by Margaret Dickey / Prop Styling by Shell Royster This famous tomato sauce from Italian cooking icon Marcella Hazan is more than the sum of its parts. A yellow onion, most of a stick of butter, and an hour on the stovetop brings a simple can of tomatoes to their sweet, tomatoey peak.02 of 21
Burnt Honey Barbecue Sauce Jen Causey Use tomato paste, Worcestershire sauce, apple cider vinegar, chili powder, and just-burnt honey to make this smoky, sophisticated homemade barbecue sauce.03 of 21
Pesto Genovese (Classic Basil Pesto) Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Pesto can be made from various ingredients in any number of ways, but this classic basil and pine nut version is especially smooth and versatile, adding fresh flavor to everything from pasta to salads, sandwiches, soups, grilled meats, and roasted vegetables.04 of 21
Mortar and Pestle Garlic Aïoli Jen Causey Use your mortar and pestle to make this simple garlic aïoli, then dip, dollop, and spread the mayonnaise-like sauce to your heart's content.05 of 21
Mole Poblano Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Josh Hoggle Holy mole! Rich, decadent, and deeply flavorful, this version blends chiles, chocolate, spices, nuts, and seeds for a sauce that's begging to be served over meat, spooned over enchiladas, and drizzled onto burritos or tacos. It's also terrific with eggs and rice.06 of 21
Ají Verde (Peruvian-Style Green Sauce) Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland Prepared with ají amarillo paste, lime, scallions, and plenty of cilantro, this iconic Peruvian green sauce is a robust partner for rotisserie chicken, grilled meats, roasted or grilled fish, and all manner of veggies.07 of 21
Onion Béchamel Photo by Justin Walker / Food Styling by Ali Ramee / Prop Styling by Christina Daley Half of a small yellow onion gives this rich, thick white sauce that little bit of je ne sais quoi. Use it in lasagna, macaroni and cheese, gratins, or as a base for soups and other casseroles.08 of 21
Mornay Sauce Yekaterina Boytsova Add cheese to your béchamel and you've got a luscious cheese sauce to drizzle over whatever you please. It's especially great with egg dishes like this sausage-studded strata.09 of 21
Classic Crème Anglaise Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Claire Spollen. This rich four-ingredient French custard sauce is essentially unchurned ice cream. Flecked with fragrant vanilla beans, it adds a little touch of luxury to whatever it's spooned over, from fresh fruit to cakes and all sorts of plated desserts.10 of 21
Caramel Sauce Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Homemade caramel sauce can take nearly any dessert to the next level. This one uses both butter and cream — and the perfect amount of salt to balance out the sweetness.11 of 21
Nuoc Cham Greg DuPree This ubiquitous Vietnamese sauce made from lime juice, sugar, rice vinegar, and fish sauce is perfect as a dip, but don't stop there. It's also superb on egg dishes, as a dressing for noodles, or sprinkled onto rice.12 of 21
Alabama White Barbecue Sauce Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Alexandria Juhl Creamy, zesty Alabama white barbecue sauce is a natural pairing with grilled or smoked chicken or pork, but we also love it with wings, as a dressing for coleslaw or potato salad, or as a topping for baked potatoes.13 of 21
Tzatziki Julia Hartbeck Creamy, cooling tzatziki combines Greek yogurt, cucumber, garlic, lemon juice, and dill for an incredibly adaptable sauce. Serve it as an appetizer dip with toasted pita wedges; as a perfect complement to grilled lamb, chicken, fish, and veggies; or as a spread for your gyro sandwich.14 of 21
Chimichurri Julia Hartbeck Though infinitely customizable, the main components of bright, herbaceous chimichurri are tender herbs, olive oil, vinegar or lemon juice, and garlic and/or minced shallot. Salty, acidic, oily, and vivacious, it's fantastic drizzled over grilled meat or vegetables, tossed with greens like a vinaigrette, or as a dressing for pasta salad.15 of 21
Thai Green Curry Coconut Sauce Food & Wine / Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styliing Claire Spollen Usher in the highly aromatic flavors of Thailand by utilizing green chiles, garlic, lemongrass, coconut milk, makrut lime leaves, and basil for this essential green curry. Mix in your favorite protein and veggies and serve over rice, use it as a poaching liquid, or incorporate it into a tasty stir-fry.16 of 21
Whole Lemon Vinaigrette Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Once you've made your own vinaigrette, you'll wonder why you ever bothered with the bottled stuff. This lemony version brightens everything it comes in contact with, from salads to tuna and chicken.17 of 21
Gochujang Sauce Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford Simmer the deeply savory Korean chile paste gochujang with garlic, ginger, and sesame oil to make a saucy condiment for drizzling over everything from bibimbap to grain bowls and congee, or use it as a steak marinade.18 of 21
Romesco Sauce Christopher Testani Made from tomatoes, chiles, garlic, bell pepper, and nuts, this multipurpose sauce is terrific served with everything from grilled vegetables and bread to shrimp, fish, chicken, and steak.19 of 21
Best-Ever Marinara Aaron Kirk Made either chunky or smooth, marinara is our top-of-mind tomato sauce. Layer it on pizza, toss it with pasta, or use it as a dipping sauce for mozzarella sticks or zucchini fries.20 of 21
Dumpling Dipping Sauce Julia Hartbeck Whether you've got spring rolls, gyoza, or potstickers, you need a dipping sauce — this one made from soy sauce, rice vinegar, chile-garlic sauce, and toasted sesame oil fits the bill.21 of 21
Belgian Chocolate Fudge Sauce © Tina Rupp This ganache sauce is rich and not overly sweet. It's a supremely versatile recipe that's suited for all sorts of dessert applications; over ice cream or other chilled sweets, it'll firm up to form a truffle-like topping.
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