Basic white sauce with milk (bechamel)




Basic white sauce with milk (bechamel)
  Sauces    Low Fat    Basics  
Last updated 10/4/2011 8:07:13 PM. Recipe ID 33459. Report a problem with this recipe.


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      Title: Basic white sauce with milk (bechamel)
 Categories: Sauces, Low fat
      Yield: 1 Servings
 
      1 c  Nonfat milk
        sm Piece of onion (about 1
           TAB)
      2 tb Grated carrot
    1/8 ts Freshly grated nutmeg
    1/8 ts White pepper
      2 tb Instant nonfat dry milk
      1 tb Cornstarch or arrowroot
      2 tb Flour
 
  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. Makes about 1 cup; recipe is easily
  doubled.
  
  VVegetables 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.
  




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Recipe ID 33459 (Apr 03, 2005)


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