* Exported from MasterCook * Low Fat Bechamel Recipe By : The Complete Italian Vegetarian Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Volume 2-8 August '99 Sauces Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 cups low fat milk
3 1/2 tablespoons extra virgin olive oil
3 1/2 tablespoons unbleached all-purpose flour
1/2 teaspoon salt -- or to tasteHeat the milk in a small pan until hot but not scaled or boiling. While the
milk is heating, heat the oil in a medium nonstick saucepan. Whisk in the
flour until smooth. Stir-cook for 2 minutes over 2 minutes over medium heat.
Do not let the flour brown. Whisk in the hot milk all at once and continue whisking to break up any lumps.
Bring to a boil and reduce the heat to a simmer. Stir often as the sauce
thickens, making sure it does not stick to the bottom of the pan. After 10 minutes or so, the sauce should have the consistency of light cream.
Remove the pan from the heat and stir in the salt. Pour the sauce through a
fine-mesh strainer or briefly whip it in a blender if any lumps remain. Use
immediately or cool to room temperature and whisk until smooth before using. The sauce can be refrigerated for up to 2 days. Before using, bring it to
room temperature and whisk until smooth. Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - - NOTES : The classic sauce. |
