Basic White Sauce With Milk(Bechamel)

* Exported from MasterCook *

BASIC WHITE SAUCE WITH MILK (BECHAMEL)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Low fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Nonfat milk
sm Piece of onion (about 1
TAB)
2 tb Grated carrot
1/8 ts Freshly grated nutmeg
1/8 ts White pepper
2 tb Instant nonfat dry milk
1 tb Cornstarch or arrowroot
2 tb Flour

In a small saucepan combine milk, onion, carrot,
nutmeg and pepper. Bring to a boil, then cover, remove
from heat and allow to steep for ten minutes. Pour the
warm milk through a strainer, pressing down on the
vegetables to obtain all the juices. Let cool. Combine
dry milk, cornstarch or arrowroot and flour. Add one
or two TAB cooled milk to the dry mixture and stir to
a smooth paste. Return the milk to the saucepan, add
the flour paste and stir over medium heat until
mixture boils and thickens. If sauce will not be used
immediately, cover and refrigerate. Cold sauce will
thicken; thin with a little flavored cooking juice,
wine or stock. Makes about 1 cup; recipe is easily
doubled.

VVegetables steeped in hot milk add flavor to this
versatile sauce, which can replace the
butter-flour-milk white sauce in any of your recipes.
It also forms the base of a salt-free cheese sauce
that in its turn can dress vegetables, open-fac
sandwiches, macaroni or baked potatoes.



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