* Exported from MasterCook *
Bechamel Sauce for White Pizza
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups whole milk -- or skim
2 1/2 tablespoons butter -- olive oil, or neutral-flavored oil
3 tablespoons white flour -- or white rice flour
1/4 teaspoon salt
Bring the milk to a slow simmer in a small saucepan or in the microwave. Meanwhile, melt the butter or oil in a nonreactive saucepan or skillet over medium-low heat, then add the flour. Continue whisking, allowing the flour-butter mixture to simmer but not to brown.
Slowly add the hot milk to the flour-butter mixture, blending constantly with the whisk, and simmer until it thickens nicely, usually 1 to 3 minutes. Add the salt, taste, and adjust as needed.
Refrigerate for up to 5 days.
Makes 2 cups sauce (8 one-quarter cup servings)
Variations:
Bechamel with Fresh Herbs - In the last minute of simmering, add 2 tablespoons of chopped fresh herbs, such as parsley or basil. If using dried herbs, cut the amounts in half.
Bechamel with Grated Cheese (Alfredo Sauce) - Just as you remove the bechamel from the heat, stir in 1/2 cup of grated Parmigiano-Reggiano or other hard grating cheese. Make a terrific sauce for a wide variety of vegetable or [favorite] pizzas, with or without tomato.
Source:
"Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg, M.D. and Zoe Francois, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 71 Calories; 5g Fat (65.1% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 126mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0
