Tomato Bechamel Sauce Recipe
3 tablespoons Olive Oil
2 medium Shallot, minced
2 cloves Garlic, minced
3 tablespoons Flour
2 cups Whole Milk
1⁄2 cup Pecorino Romano Cheese, freshly grated
1⁄2 cup Tomato Sauce
1 dash Nutmeg, freshly grated
pinch Fine Sea Salt, to taste
pinch Fresh Cracked Black Pepper, to taste
Heat the a medium sauce pan over medium heat. Add the shallots and saute until translucent and tender. Add the garlic and saute for another minute.
Add the flour and stir to incorporate so that there are no lumps or dry spots left. Slowly drizzle in the milk, whisking constantly. Stir and bring to a bare simmer until thickened.
Add the cheese and dash of nutmeg, and stir. Add the tomato sauce and adjust seasoning with salt and pepper. Stir until thickened to buttermilk consistency.
http://www.kitchenmonki.com/recipe/Creamy_EVOO_Tomato_Bechamel_Sauce
Béchamel Sauce Recipe
A traditional béchamel is made by whisking hot milk into a simple flour-butter roux. The sauce is then simmered with onion, cloves and nutmeg until it is creamy and velvety smooth.
Cream Sauce Recipe
The cream sauce (or "sauce crème") is a the original classic cream sauce and one of the simplest variations on the béchamel sauce. It's made by whisking heavy cream into the finished béchamel.
Mornay Sauce Recipe
The mornay sauce is made by enriching a standard béchamel sauce with gruyère and parmesan cheese. The mornay sauce is an ideal accompaniment for vegetables, pasta or fish.
Soubise Sauce Recipe
For the soubise sauce, a classic cream sauce for vegetables, we sauté onions and then purée them before adding them to the béchamel. For a simple variation on the classic soubise sauce, you can add some tomato purée to the finished sauce just before serving.
Nantua Sauce Recipe
This version of the nantua sauce, a classic seafood sauce, is made by incorporating shrimp butter and cream into a basic béchamel sauce. Traditionally, however, it is made with crayfish. The nantua sauce is delicious with fish and seafood, especially shellfish.
Cheddar Cheese Sauce Recipe
The cheddar cheese sauce is made by adding cheddar cheese, mustard and Worcestershire sauce to a standard béchamel sauce. Like the mornay sauce, the cheddar cheese sauce is great with vegetables, pasta and fish.
Mustard Sauce Recipe
Here's another bechamel variation that's easy to make. The mustard sauce is made by adding prepared mustard to a basic béchamel sauce. This tangy sauce can be served with vegetables, eggs or chicken.
https://www.thespruce.com/sauces-made-from-bechamel-996120
Onion tart with bechamel - http://outlanderkitchen.com/2013/03/11/jennys-onion-tart-from-voyager/
Alsace onion tart - http://www.911cheferic.com/component/yoorecipe/recipe/230-alsace-onion-tart.html
Asparagus with pesto - http://www.911cheferic.com/component/yoorecipe/recipe/192-asparagus-tart-with-arugula-pesto-recipe.html
Spiral veg tart - http://www.cocosbread.com/?p=7031
Spiral veg tar - http://doriannn.blogspot.gr/2012/07/quand-lenvie-dune-recette-me-prend-ben.html
Mushroom tart - http://www.charlottepuckette.com/recipes/savory-tarts-and-quick-breads-recipes/wild-mushroom-tart/
Pesto - https://www.bunsenburnerbakery.com/spiral-vegetable-tart/
Tomato Pesto
4 cups peeled, seeded, and coarsely chopped tomatoes
5 cloves minced garlic
30 large fresh basil leaves
1/2 cup extra-virgin olive oil
1 tablespoon and 1 teaspoon balsamic vinegar
Sea salt, preferably gray salt, and freshly ground black pepper
1 cup freshly grated Parmesan
Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.
https://www.foodnetwork.com/recipes/michael-chiarello/tomato-pesto-recipe-1950704
Mustard sauces
1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
https://www.epicurious.com/recipes/food/views/mustard-cream-sauce-5427
bbq sauce -
1 cup yellow mustard
1/2 cup balsamic vinegar
1/3 cup brown sugar
2 tablespoons butter
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
1/2 teaspoon cayenne
https://www.thespruce.com/mustard-based-barbecue-sauce-recipe-333678
Brush egg on pie crust
Bechamel flood upwards during baking - thick/thin base