Christmas Pork Shank

Ted Dorsey from The Mill Restaurant is here to make a Pork Shank with a smoked gouda bechamel.

Smoke Gouda Bechamel
Quantity Measure Prep
butter 1 #
celery 6 stalks Small dice
carrots 3 each Small dice
sweet onion 8 oz Small dice
Garlic 3 oz mince
chablis 8 oz
flour 24 oz
peas 24 oz
sweet potato 8 oz diced
milk 0.75 gal
smoked gouda 24 oz
lemon juice 4 oz
black pepper to taste
salt to taste
In large sauce pot melt butter and add flour to make a roux. Stirring constanly to release the starches. Fold in milk while stirring. Then add the smoked gouda. In separate pot sweat mirepoix, potaotes and garlic. Degalze with chablis and fold into bechamel. Fold into bechamel. Add peas and fold in as well. Season with salt, pepper and lemon juice. Taste. Adjust seasonings if necessary. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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