2 yellow squash, end removed, cut into ¼ thick lengthwise strips
2 Cloves minced garlic
2 small shallots, diced
2 tablespoon butter
3 Tablespoons butter
2 ½ Tablespoons flour
¼ cup dry white wine1
½ Cup Half and Half
Chiffonade of fresh tarragon
White pepper and sea salt to taste
Sauté squash in butter with shallots and garlic on medium. Until lightly browned. Drain pieces on paper towels then season with salt and pepper. Keep in warm oven.
Make Béchamel sauce by whisking over medium heat butter and flour. When roué is beginning to turn light tan. Remove from heat and whisk in wine. Return to heat, adding half and half or cream along with fresh tarragon. Correct seasoning when thickened.
Plate squash and garnished with béchamel sauce. Garnish with a sprig of basil.
- Wine choice is up to you. You may use part vermoth and part sherry or even a White Zinfandel. Add a pinch of sugar and a touch of vinegar or lemon can heighten the flavor of the sauce. Including finely chopped sorrel will add a lemony tinge.