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| BÉCHAMEL SAUCE: |
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| INGREDIENTS |
2 c Milk
1/2 lb Butter
1/2 c All-Purpose Flour
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| METHOD |
| Heat milk in medium saucepan until simmering.
In a separate medium sauté pan melt butter and slowly
incorporate flour, whisking constantly over low heat to make a
blonde roux.
Slowly incorporate 1 cup of the heated milk to roux, whisking
constantly.
Cook over low heat until mixture becomes paste-like in
consistency.
Slowly incorporate remaining milk and whisk until smooth. |
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