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Sauces+ : Bechamel
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 Message 1 of 4 in Discussion 
From: MSN NicknameGenie·  (Original Message)Sent: 7/11/2008 8:04 PM
Recipes


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 Message 2 of 4 in Discussion 
From: MSN NicknameGenie·Sent: 7/11/2008 8:05 PM
From: <NOBR>MSN NicknameGenie·</NOBR>  (Original Message) Sent: 7/9/2008 4:38 PM

BECHAMEL SAUCE

(makes one cup)



2 tblsp butter

1/8 tsp pepper

3 tblsp flour

dash of nutmeg

1/2 tsp salt

1 cup milk



Melt buter over low heat; add flour, salt, pepper and

nutmeg; stir until well blended. Remove from heat.

Gradually stir in milk and return to heat. Cook,

stirring constantly, until thick and smooth.

Reply
 Message 3 of 4 in Discussion 
From: MSN NicknameGenie·Sent: 7/11/2008 9:40 PM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 7/11/2006 4:45 PM

BECHAMEL SAUCE

2 Tbsp butter
1-3 Tbsp flour
1/2-3/4 cup chicken broth or half-and-half

Melt butter in a small sauce pan. Stir in enough flour that the
mixture starts to form a ball. Gradually stir in broth until you
get a sauce that is thickened but pour able.


Reply
 Message 4 of 4 in Discussion 
From: MSN NicknameGenie·Sent: 8/20/2008 8:46 PM
From: <NOBR>MSN NicknameShirley©1</NOBR>  (Original Message) Sent: 8/19/2008 9:11 PM
BECHAMEL SAUCE









2 oz. salted butter
4 oz. chopped onion
2 oz. all purpose flour
1 quart cold milk
Salt and white pepper to taste
6 cloves
Pinch of nutmeg














Melt the butter over medium-low heat in a saucepan or ideally, a saucier, (a sauce pan with sloping sides which prevents food from getting trapped and burning in the corners). Add the onion and some salt and pepper. Sweat, do not saute the onion until soft. Add the flour and stir constantly for no more than two minutes. Gradually add the cold milk while constantly whisking. When all of the milk has been incorporated add the cloves and a little more salt and pepper. Simmer the sauce on low heat for 30 minutes, frequently whisking and assessing for extra seasoning as the sauce thickens. Strain the sauce thorugh a chinois or fine sieve and finish with the nutmeg.

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