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Bechamel Recipe

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This recipe for Bechamel, by , is from Buschman Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pearson Kitchen

Category:
Category:

Ingredients:  
Ingredients:  
Onion Piquet as needed
12 fl oz milk
oz all purpose flour
fl oz clarified butter
salt to taste
ground white pepper to taste
ground nutmeg to taste

Directions:
Directions:
Add the onion piquet to the milk in a heavy saucepan and simmer for 20 minutes.

In a separate pot, make a white roux with the flour and butter.

Remove the onion piquet from the milk. Gradually add the hot milk to the roux while stirring constantly with a whisk to prevent lumps. Bring to a boil.

Reduce the sauce to a simmer, add seasonings and continue cooking for 30 minutes.

Strain the sauce through a china cap lined with cheesecloth. Melted butter can be carefully ladled over the surface of the sauce to prevent a skin from forming.

Number Of Servings:
Number Of Servings:
12 fl oz

 

 

 

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