Béchamel Sauce for Gratins

[Guest guest]

This was posted previously be Risa, and is needed for several of the

gratins. Kathleen

 

* Exported from MasterCook *

 

Béchamel Sauce for Gratins

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 277

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vce:Gratins & Casseroles

 

Amount Measure Ingredient -- Preparation Method

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

2 cups milk

OR Basic Vegetable Stock

2 slices onion

1 Aromatics

(see separate recipe) -- PLUS

1 clove garlic

4 tablespoons butter

3 tablespoons flour

salt and freshly milled white pepper

grated nutmeg

1/2 cup cream -- optional

 

MAKES 2 TO 2 1/2 CUPS

 

A thin béchamel sauce can be used interchangeably with cream. Don't skimp

on the cooking time, it's really necessary to cook the flour

thoroughly. But those 25 minutes of unattended cooking time in a double

boiler frees you to prepare the vegetables.

 

In a saucepan, slowly heat the milk with the onion, aromatics, and

garlic. When it reaches a boil, turn off the heat and set it aside. In

another saucepan, melt the butter, stir in the flour, and cook for 1

minute. Whisk in the hot milk at once, including the aromatics. Cook

until thickened, then transfer to a double boiler, cover, and cook for 25

minutes. Strain, discard the aromatics, and season with salt, pepper, and

a pinch of nutmeg. Stir in the cream.

 

 

 

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