ID:74
Recipe Name:BECHAMEL SAUCE
Name: alapag1
Email: alapag1@aol.com
Date: August 6, 2001
Category: Vegetables
Category: Other Recipes
Nationality: French
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Number of servings: 1 2/3 cups
Calories Per Serving: 1 2/3 cups
Preparation Time: None
Difficulty: Average
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| Ingredients: |
Left Ingredients:
4 tablespoons butter (no substitute)
1/4 cup unsifted flour
2 cups milk
1/2 teaspoon salt (approx.)
1/8 teaspoon white pepper
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Right Ingredients:
2 tablespoons minced yellow onion
2 oz. ground veal (use only if sauce is for meat or poultry)
1 small sprig fresh thyme or a pinch of dried thyme
1/2 bay leaf
Pinch nutmeg
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| Cooking
Instructions: |
Instructions: Melt 3 tablespoons butter in a double boiler top over direct moderate heat; blend in flour, slowly add milk, and heat, stirring, until thickened. Mix in salt and pepper. Set over simmering water. Stir-fry onion in remaining butter for 3-5 minutes over moderate heat until limp. Add veal if sauce is for meat or poultry, and stir-fry until no longer pink. Add to sauce along with remaining ingredients; cover and cook 1 hour over simmering water; beating now and then with a whisk and scraping bottom and sides of pan with a rubber spatula. Strain sauce, taste for salt and adjust.
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| Serving Suggestion: |
Serve hot or use as a base for other sauces.
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| Additional Comments: |
Be careful when removing lid not to let the water condensed on the lid drop in the sauce.
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| Preparation Time: |
None
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| Number of servings: |
1 2/3 cups
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Average
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| Pictures: |
None
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