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Basic white sauce with milk (bechamel)
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| Artist: |
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| Categories: |
Cheese & Eggs, Dairy, Milk, Sauces & Dressings |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Nonfat milk | | | Sm Piece of onion (about 1 | | | TAB) | | 2
| tbsp | Grated carrot | | 1/8
| tsp | Freshly grated nutmeg | | 1/8
| tsp | White pepper | | 2
| tbsp | Instant nonfat dry milk | | 1
| tbsp | Cornstarch or arrowroot | | 2
| tbsp | Flour |
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Procedures:
| 1 | In a small saucepan combine milk, onion, carrot, nutmeg and pepper. | | 2 | Bring to a boil, then cover, remove from heat and allow to steep for ten minutes. | | 3 | Pour the warm milk through a strainer, pressing down on the vegetables to obtain all the juices. | | 4 | Let cool. | | 5 | Combine dry milk, cornstarch or arrowroot and flour. | | 6 | Add one or two tab cooled milk to the dry mixture and stir to a smooth paste. | | 7 | Return the milk to the saucepan, add the flour paste and stir over medium heat until mixture boils and thickens. | | 8 | If sauce will not be used immediately, cover and refrigerate. | | 9 | Cold sauce will thicken; thin with a little flavored cooking juice, wine or stock. | | 10 | Makes about 1 cup; recipe is easily doubled. | | 11 | vvegetables steeped in hot milk add flavor to this versatile sauce, which can replace the butter-flour-milk white sauce in any of your recipes. | | 12 | It also forms the base of a salt-free cheese sauce that in its turn can dress vegetables, open-fac sandwiches, macaroni or baked potatoes. |
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