SAVORY WAY: Aromatic White Sauce

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* Exported from MasterCook *

 

Aromatic White Sauce

 

Recipe By : The Savory Way by Deborah Madison, page 321

Serving Size : 8 Preparation Time :0:00

Categories : Sauces And Gravies Madison: Savory Way

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups milk

1/4 small onion -- sliced

OR chopped

1 bay leaf

5 black peppercorns -- crushed

4 fresh parsley sprigs

Several fresh thyme sprigs

OR pinch of dried

4 parsley branches

1 tablespoon butter

1 tablespoon all-purpose flour

1 pinch salt

freshly grated nutmeg

 

MAKES 2 CUPS LACTO

 

This herb-scented bechamel sauce is what I use in place of cream. Though

thickened with flour, it is just the texture of cream, and when cooked the

full length of time, it shouldn't have a floury taste. When you're making

a recipe that calls for this sauce, begin with it so that the herbal

flavors have a chance to infuse.

 

In small saucepan, combine milk, onion, peppercorns, parsley, bay leaf and

thyme. Slowly heat over medium-low heat, stirring occasionally, until warmed.

 

Meanwhile, in medium saucepan, melt butter over medium heat. Stir in flour

and cook, stirring, for 1 minute. Whisk in warm milk mixture and pinch of

salt and bring to simmer. Reduce heat to low and cook, whisking

occasionally, until thickened, about 25 minutes. Add more salt if needed

and nutmeg. Strain through a fine-meshed sieve before using.

 

 

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