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>> Whats bechamel sauce?
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Bechamel Sauce
(White Sauce)
(Copied without )
(permission from )
('The Frugal Gourmet')
(page 259)
Though this basic white sauce has a French name, it was invented
by the Greeks. It appeared in Greek cuisine 150 years before it
was seen in France. The Greeks were never given credit for this
sauce or for many other dishes.
2 cups milk
3 tablespoons yellow onion, chopped
1 bay leaf
Cayenne pepper to taste
1/2 stick (1/8 pound) butter
3 tablespoons flour
Salt to taste
Bring the milk to a simmer. Add the yellow onion, bay leaf, and
cayenne pepper. Simmer for a few minutes, and strain the milk
stock. Return to the stove. Melt the butter, and stir in the
flour. Remove the milk from its burner and stir in the flour-
butter mixture. Continue to simmer, stirring until thick, about
10 minutes. Add salt.
This fine white sauce is good for creamed meat dishes, fish, and
I put it over chicken before baking it.
Makes 2 1/2 cups.
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