"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

BECHAMEL SAUCE (Basic Thick White Sauce) Recipe

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This recipe for BECHAMEL SAUCE (Basic Thick White Sauce), by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JO THROGMARTIN (MAMS)
Added: Thursday, August 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
butter
salt
white pepper
flour
milk

Directions:
Directions:
1. Into container of an electric blender put 1/4 cup softened butter, 1 teaspoon salt, 6 tablespoons flour, 1/4 teaspoon white pepper, and 2 cups hot milk.
2, Cover container and turn motor on low speed. When blades have reached full momentum, switch motor to high and blend for 30 seconds.
3. Pour sauce into double boiler and cook over simmering water for 15 minutes, stirring occasionally.
MEDIUM WHITE SAUCE: Make as above using only
4 tablespoons of flour.
THIN WHITE SAUCE: Make as above using only 2 tablespoons of flour and 2 tablespoons of butter

Number Of Servings:
Number Of Servings:
makes 1 pint

 

 

 

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