White Sauce or Bechamel Sauce
 
 
this used to be one of the first lessons in home economics classes; 
invariably white and pasty, it coated many a bland dish. when well made, 
however, it has a proper place in homey, creamed dishes, often making 
leftovers stretch or giving cooked foods new life. and it is important as 
base for soufflis. the french term for this medium-thick white sauce is 
bechamel. the foolproof way to attain a perfectly smooth sauce is to have 
the milk hot when added to the butter and flour. it uses an extra pot, but 
as you become more proficient, this cautionary measure may not be 
necessary. 
 
2 Tbsp  butter
2 Tbsp  flour
1-1/4 cup  milk, heated
  salt
  freshly ground pepper
 
melt the butter in a heavy-bottomed saucepan. stir in the flour and cook, 
stirring constantly, until the paste cooks and bubbles a bit, but don't 
let it brown about 2 minutes. add the hot milk, continuing to stir as the 
sauce thickens. bring it to a boil. add salt and pepper to taste, lower 
the heat, and cook, stirring for 2 to 3 minutes more. remove from the 
heat. to cool this sauce for later use, cover it with wax paper or pour a 
film of milk over it to prevent a skin from forming. 
 
cheese sauce. stir in 1/2 cup grated cheddar cheese during the last 2 
minutes of cooking, along with a pinch of cayenne pepper. 
 
how hot should the milk be? warm the milk on low heat just until little 
bubbles begin to form at the edges. then remove from heat. 
 
makes about 1 cup. 
 
the fannie farmer cookbook 
marion cunningham 
 
-- 
(ID: 12132) Mirror: rec.food.recipes: Sun, Jun 22, 2003


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