Bechamel sauce (emeril)

Yield: 1 Servings

Measure Ingredient
¼ cup Oil
¼ cup Flour
½ teaspoon Salt, freshly-ground white pepper; and grated nutmeg
15½ cup Milk

In a saucepan combine oil and flour, stirring it to a smooth paste. Cook over low heat, stirring constantly, 4 minutes, without letting the roux brown. Gradually add milk, whisking constantly, and season to taste with salt, pepper and nutmeg. Cook for 5 minutes, stirring constantly. If sauce has any lumps, strain it before using.

Yield: About 4 cups

Recipe By :ESSENCE OF EMERIL SHOW#EE123 Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 22:27:19 -0500 From: Meg Antczak <meginny@...>

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