Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Béchamel Sauce

Share

Lobo
Moderator
Moderator

Posts : 17977
Thanked : 881
Join date : 2013-01-12

Béchamel Sauce

Post by Lobo on Thu 21 Jan 2016, 12:29 am


Béchamel Sauce


Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8
This classic sauce, sometimes simply called white sauce, adds a rich and creamy quality to a variety of vegetable dishes. It can be spooned over hot cooked vegetables just before serving or mixed with them to make an easy yet elegant creamed vegetable course. To turn the creamed vegetables into a gratin, place in a baking dish, top with cheese and then bake in the oven until golden.

To create a cheese sauce, whisk 1/2 cup grated Gruyère, Parmigiano-Reggiano or other cheese into the finished béchamel sauce. If a lighter sauce is desired, substitute chicken stock for part of the milk.



  • Printer Friendly Version






  • 277

Ingredients:


  • 3 Tbs. unsalted butter
  • 3 Tbs. all-purpose flour
  • 1 tsp. paprika
  • 1 bay leaf
  • 2 cups milk, heated, or 1 cup each milk and
      chicken stock, heated
  • Salt and freshly ground white pepper, to taste

Directions:

In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute. Add the paprika and bay leaf.

Gradually add the milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Season with salt and white pepper.

Increase the heat to medium and simmer to blend the flavors, 2 to 3 minutes. Discard the bay leaf before using.
Adapted from Williams-Sonoma Kitchen Library Series, Vegetables, by Emalee Chapman (Time-Life Books, 1993).

    Current date/time is Wed 07 Dec 2016, 11:54 pm