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bechamel-sauce

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Comments: 1
 

Recipe

Yield : 2 cups (medium-thick consistency)

Ingredients

  • 2 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 cups hot milk
  • Salt and freshly ground white pepper
  • Pinch of nutmeg

Directions

Melt the butter in a heavy saucepan, blend in the flour with a wooden spoon, and cook over moderate heat, stirring, until butter and flour foam together for 2 minutes without turning more than a buttery yellow color. Remove from heat, and when bubbling stops, vigorously whisk in all the hot milk at once. Bring to the boil, whisking. Simmer, stirring, for 2 minutes. Season to taste.


© 2000 Julia Child
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, and includes 1/2 teaspoon of added salt.

74kcal (4%)
70mg (7%)
0mg (0%)
52mcg RAE (2%)
85mg
7mg
2g
3g
0g
5g
14mg (5%)
172mg (7%)
3g (15%)
5g (8%)
0mg (1%)
 

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  • Simmy

    02.03.10 Flag comment

    I use this sauce to create what my family calls: Hamburger Crumble!
    I brown the chop meat with an onion, make the Bechamel Sauce but add 2T dry mustard. I combine the meat and sauce and cook 3-5 min.
    You can serve it over jasmine rice or mashed potatoes for a "warm fuzzy" meal anytime!

 

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