Bechamel Sauce

Subject: Bechamel Sauce Sat Nov 08, 2008 9:19 pm

Bechamel Sauce

2 cups milk

2 tsp sweet butter

2 tbsp all purpose flour

1 tsp salt

Dash cayenne

Dash nutmeg

In small saucepan, heat milk until bubbles form around edge, remove from heat

Melt butter in another small saucepan over low heat

Blend in flour until smooth, cook, stirring, 2 minutes

Gradually add milk, stirring constantly with wire whisk or wooden spoon

Add salt, cayenne, and nutmeg, mix well

Simmer, stirring occasionally, about 20 minutes, or until sauce is thickened

Strain, cool slightly

Refrigerate, in pint jar with tight fitting lid until ready to use

Makes about 2 cups

Subject: Re: Bechamel Sauce Sat Nov 08, 2008 9:19 pm

Bechamel Sauce

1/3 cup butter

1/2 medium size onion, minced

1/3 cups hot milk

1 tsp salt

1/4 tsp pepper

2 sprigs parsley

1/4 tsp grated nutmeg

Melt butter in saucepan, add onion and cook until very light brown

Stir flour in smoothly; Cook a few minutes longer,

Gradually add milk and seasonings and stir well

Cook slowly 25 to 30 minutes, stirring gently but steadily until sauce is thick and smooth

If sauce must stand, stir occasionally to prevent film from forming on top

Makes about 3 cups sauce

Subject: Re: Bechamel Sauce Sat Nov 08, 2008 9:20 pm

Bechamel Sauce

3 tbsp butter

3 tbsp flour

3/4 cup chicken stock

1 tsp lemon juice

1/2 tsp salt

1/4 tsp paprika

3/4 cup thin cream

Cream butter and flour together without browning, adding the stock, stir until boiling, then add the cream or top milk and the seasonings, and again bring to boiling point

Cook over hot water (double boiler) for 5 minutes and stir in lemon juice just before serving