Italian Veg - Classic Bechamel

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* Exported from MasterCook *

 

Classic Bechamel

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups whole milk

6 tablespoons unsalted butter

4 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 scalded or boiling. While the

milk is heating, melt the butter in a medium saucepan. When it is foamy, whisk

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

let the flour brown.

 

Add several tablespoons of the hot milk and whisk vigorously. Continue adding

milk in small increments, whisking until it is incorporated. Eventually, you

will be able to add it in greater amounts until it has all been incorporated

into the sauce.

 

Add the salt and cook over medium-low heat, stirring often, until the sauce

thickens to the consistency of heavy cream, 3 to 5 minutes.

 

Remove the pan from the heat to prevent further thickening. Use immediately or

cool to room temperature and whisk before using. (The sauce can be refrigerated

for up to 2 days. Before using, bring to room temperature and whisk until

smooth.)

 

Description:

" This is the Italian version of the classic French white sauce.

Although the sauce is traditionally stirred with a spoon, a whisk

greatly reduces the risk of lumps. "

Yield:

" 3 cups "

 

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Per Serving (excluding unknown items): 1060 Calories; 93g Fat (78.1% calories

from fat); 25g Protein; 34g Carbohydrate; 0g Dietary Fiber; 286mg Cholesterol;

368mg Sodium. Exchanges: 3 Non-Fat Milk; 18 Fat.

 

 

Nutr. Assoc. : 0 0 0 0