White sauce/bechamel (#10)
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 2 | cups | Milk |
| ½ | teaspoon | Salt |
| x | Freshly ground black pepper | |
Directions
1. In a heavy saucepan, melt the butter* over low heat, until foamy.
With a wooden spoon, stir in the flour until a thick paste forms.
This is called a "roux."
2. Whisk in the milk until smooth. Stirring occasionally, cook 10 to 12 minutes, until simmering, thick, and smooth. Simmer 2 minutes to "cook out" the flour taste.
3. Season with the salt and freshly ground black pepper.
TIP: * If you brown the butter slightly after it has melted (don't burn it!), it will add a nutty flavor to the sauce.
From "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney Burstein, ISBN 0-385-41179-0, 1990.
keyed by iris grayson
Submitted By IRIS GRAYSON On 05-08-95