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White Sauce (Bechamel sauce) Recipe

   
 

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     White Sauce (Bechamel sauce)

Category   Sauces
Sub Category   None
Servings   1 1/2 cups
Preptime   15 mins

Ingredients
2 Tbl butter or margarine
2 Tbl all-purpose flour
1/4 tsp salt
dash black pepper
1 1/2 cups milk
 

Instructions
In a small saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. VARIATIONS BELOW.
CHEESE SAUCE- Prepare as above, except omit salt. Over low heat, stir 1 1/2 cups shredded American, process Swiss, or Gruyere cheese; 1/2 cup crumbled blue cheese; or 3/4 cup grated Parmesan cheese into the cooked sauce until cheese melts. Serve with vegetables. Makes about 2 cups. CURRY SAUCE- Prepare as above, except cook 1 tsp curry powder in the melted butter for 1 minute before adding the flour. Stir 2 Tbl snipped chutney into the cooked sauce. Serve with fish or poultry.
HERB-GARLIC SAUCE- Prepare as above, except cook 2 cloves garlic, minced, in the melted butter for 30 seconds. Stir in 1/2 tsp caraway seeds; celery seeds; or dried basil, oregano, or sage, crushed, with the flour. Serve with vegetables or poultry. LEMON-CHIVE SAUCE- Prepare as above, except stir in 2 Tbl snipped fresh chives and 1 tsp finely shredded lemon peel with the flour. Serve with vegetables, poultry, or fish.
CREAM BEEF ON TOAST(SOS)- I double the white sauce recipe and mix in 1/4 lb cooked ground beef or ground sausage and serve on toast or biscuits. Additional salt and pepper to taste.


Originally Submitted
2/14/2010





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