Bechamel sauce #1

Yield: 6 Servings

Measure Ingredient
4 tablespoons Butter
¼ cup All-purpose flour
1 cup Milk
1 cup Whipping cream
1 teaspoon Salt
⅛ teaspoon White pepper

In a heavy saucepan, melt the butter over moderate heat. Remove pan from heat; stir in the flour. Add the milk and cream all at once, whisking constantly until the flour partially dissolves. Return pan to high heat; cook, stirring constantly, until the sauce boils and is smooth. Reduce heat and simmer 2 to 3 mins. or until sauce is thick enough to heavily coat the wires of a whisk. Remove pan from heat; add the salt and white pepper.



From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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