Date: Mon, 28 Aug 1995 22:19:50 -0400 (EDT)
From: Diane Morrissey (firstname.lastname@example.org)
1 cup Bechamel Sauce
1/2 cup grated ff cheese
1 tsp Dijon-style mustard
1/4 tsp paprika
2-3 drops liquid hot pepper seasoning
Heat Bechamel Sauce, add cheese, mustand, paprika and seasoning. Stir
over medium heat until cheese melts and blends. Use right immediately.
Makes 1 cup.
BASIC WHITE SAUCE WITH MILK (Bechamel)
VVegetables steeped in hot milk add flavor to this versatile sauce, which
can replace the butter-flour-milk white sauce in any of your recipes. It
also forms the base of a salt-free cheese sauce that in its turn can
dress vegetables, open-fac sandwiches, macaroni or baked potatoes.
1 cup nonfat milk
small piece of onion (about 1 TAB)
2 TAB grated carrot
1/8 tsp freshly grated nutmeg
1/8 tsp white pepper
2 TAB instant nonfat dry milk
1 TAB cornstarch or arrowroot
2 TAB flour
In a small saucepan combine milk, onion, carrot, nutmeg and pepper. Bring
to a boil, then cover, remove from heat and allow to steep for ten
minutes. Pour the warm milk through a strainer, pressing down on the
vegetables to obtain all the juices. Let cool. Combine dry milk,
cornstarch or arrowroot and flour. Add one or two TAB cooled milk to the
dry mixture and stir to a smooth paste. Return the milk to the saucepan,
add the flour paste and stir over medium heat until mixture boils and
thickens. If sauce will not be used immediately, cover and refrigerate.
Cold sauce will thicken; thin with a little flavored cooking juice, wine
or stock. Makes about 1 cup; recipe is easily doubled.