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Bechamel (white) Sauce Recipe

   
 

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     Bechamel (white) Sauce

Category   Sauces
Sub Category   None
Servings   4 1/2 cups sauce

Ingredients
4 cups milk
5 tbls butter
4 tbls all purpose flour (or cornstarch)
2 tsp salt
1/2 tsp nutmeg (optional)
 

Instructions
If using flour, melt butter in pot and add flour stirring until smooth, but will likely form a ball (this is called a roux and at this stage can add milk and pan drippings from meat to make an excellent gravy) if using cornstarch stir cornstarch int COLD milk until all lumps are gone
Add milk to roux or milk/cornstarch to pot and salt and nutmeg if using, stir continuously until it comes to a boil, it will thicken a bit on standing
To this thickened sauce you can add cheeses and stir into pasta for mac n' cheese or add herbs for another pasta or meat sauce. Omit all but 1/4 tsp salt and add vanilla or chocolate or other flavorants for pudding.
Serving Suggestions
This is a mother sauce you can make many other sauces from this base


Originally Submitted
6/22/2011





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