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Basic White Sauce(Bechamel) Recipe

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This recipe for Basic White Sauce(Bechamel), by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Zecchini
Added: Thursday, January 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 c. milk

Directions:
Directions:
In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
Blend 2 tablespoons of flour into the melted butter.
Add 1/4 teaspoon of salt.
Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
Slowly add 1 cup of milk, stirring constantly.
Continue cooking slowly until smooth and thickened.

For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.

For thick white sauce, follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in soufflés.

For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.

Personal Notes:
Personal Notes:
Add cheese for using with pasta dishes(lasagna); add different herbs and seasonings.

 

 

 

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