Béchamel White Sauce
- Yields: 4
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!
Ingredients:
- sm Piece of onion (about 1 TAB)
Directions:
- In a small saucepan combine milk, onion, carrot, nutmeg and pepper. Bring to a boil, then cover, remove from heat and allow to steep for ten minutes.
- Pour the warm milk through a strainer, pressing down on the vegetables to obtain all the juices. Let cool.
- Combine dry milk, cornstarch or arrowroot and flour. Add one or two TAB cooled milk to the dry mixture and stir to a smooth paste.
- Return the milk to the saucepan, add the flour paste and stir over medium heat until mixture boils and thickens. If sauce will not be used immediately, cover and refrigerate. Cold sauce will thicken; thin with a little flavored cooking juice, wine or stock.
- NOTE: Recipe is easily doubled. Vegetables steeped in hot milk add flavor to this versatile sauce, which can replace the butter-flour-milk white sauce in any of your recipes. 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. Yields: 1 cup
Source:
Submitted by: Recipe Group Member
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