White Sauce/bechamel (#10)
White Sauce/bechamel (#10) Preparation
1. In a heavy saucepan, melt the butter* over low heat, until foamy. With a wooden spoon, stir in the flour until a thick paste forms. This is called a "roux." 2. Whisk in the milk until smooth. Stirring occasionally, cook 10 to 12 minutes, until simmering, thick, and smooth. Simmer 2 minutes to "cook out" the flour taste. 3. Season with the salt and freshly ground black pepper. TIP: * If you brown the butter slightly after it has melted (dont burn it!), it will add a nutty flavor to the sauce. From "Womans Day: The Only 25 Recipes Youll Ever Need," by Sidney Burstein, ISBN 0-385-41179-0, 1990. keyed by iris grayson Posted to MM-Recipes Digest V3 #294 Date: Sun, 27 Oct 1996 07:17:50 -0600 From: firstname.lastname@example.org (S.Pickell)
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