Complete Italian Vegetarian Cookbook

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Low Fat Bechamel

 

 

* Exported from MasterCook *

 

Low Fat Bechamel

 

Recipe By :The Complete Italian Vegetarian Cookbook

Serving Size : 12 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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3 cups low fat milk

3 1/2 tablespoons extra virgin olive oil

3 1/2 tablespoons unbleached all-purpose flour

1/2 teaspoon salt -- or to taste

 

Heat the milk in a small pan until hot but not scaled or boiling. While the

milk is heating, heat the oil in a medium nonstick saucepan. Whisk in the flour

until smooth. Stir-cook for 2 minutes over 2 minutes over medium heat. Do not

let the flour brown.

 

Whisk in the hot milk all at once and continue whisking to break up any lumps.

Bring to a boil and reduce the heat to a simmer. Stir often as the sauce

thickens, making sure it does not stick to the bottom of the pan.

 

After 10 minutes or so, the sauce should have the consistency of light cream.

Remove the pan from the heat and stir in the salt. Pour the sauce through a

fine-mesh strainer or briefly whip it in a blender if any lumps remain. Use

immediately or cool to room temperature and whisk until smooth before using.

 

The sauce can be refrigerated for up to 2 days. Before using, bring it to room

temperature and whisk until smooth.

 

 

 

 

 

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Per serving: 35 Calories (kcal); 4g Total Fat; (100% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 89mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : The color of this Bechamel will be more yellowish than traditional

Bechamel. Note that the technique for making the sauce is not the same as for

the classic sauce.

Nutr. Assoc. : 0 0 0 0