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 BÉCHAMEL SAUCE

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PostSubject: BÉCHAMEL SAUCE   BÉCHAMEL SAUCE EmptyOctober 18th 2012, 9:12 am


BÉCHAMEL SAUCE
Béchamel sauce, or French white sauce, is often used in creamed dishes
and casseroles. In the ’50s, the sauce began to be replaced in everyday
cooking by a cream soup of one sort or another. Made from scratch, this
sauce will provide a fresher fl avor for your dishes. Also used in Europe for lasagna.
.
MAKES ABOUT 2¼ CUPS SAUCE;

REPLACES 2 CANS (10¾ OUNCES EACH) CONDENSED SOUP
4 tablespoons (½ stick) butter
¼ cup all-purpose fl our
1 cup homemade or
prepared chicken broth, heated
½ cup cream or undiluted
evaporated milk, heated
Salt
Dash of nutmeg

1. In a saucepan over medium
heat, melt the butter, add the
fl our, and cook together for 2 to
3 minutes to remove the fl our’s
raw taste.
2. Whisk in the heated broth
and cream, stirring constantly,
and cook until smooth and
thick. Season with salt to taste
and nutmeg. Use the sauce hot,
or cover and refrigerate until
ready to use.

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