Bechamel Sauce Preparation
In a saucepan cook the onion in the butter over moderately-low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the white pepper, and simmer the sauce for 10 to 15 minutes, or until thickened to the desired consistency. Strain the sauce through a fine sieve into a bowl and cover the surface with a buttered round of waxed paper to prevent a skin from forming. This recipe yields 1 3/4 cups of sauce. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-9086 broadcast 03-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 09-30-1998 Recipe by: Sara Moulton
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