* Exported from MasterCook *
Splendid Table Bechamel Sauce
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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2 1/4 cups whole milk
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
salt & freshly ground pepper
1/4 teaspoon ground cinnamon -- or to taste
1/4 teaspoon freshly grated nutmeg -- or to taste
4 large eggs
Make the bechamel: heat the milk in a small saucepan over medium heat until hot, but not bubbling.
In a 3-qt pot over medium heat, melt the butter. When the butter is foaming, stir in the flour with a flat-bottomed wooden spatula and cook for 2 minutes, taking care not to let the roux brown. Add the hot milk and whisk quickly to combine, making sure there are no lumps.
Add salt and pepper to taste and the cinnamon. Bring the sauce to a simmer and cook, stirring constantly, for about 10 minutes, or until it is thick with no raw taste of flour. Add the nutmeg. You want to slightly over-season the sauce, as the eggs and baking, mute the flavors. Set aside to cool.
In a large mixing bowl, beat the eggs together until frothy. Add the bechamel in batches, mixed in each addition until entirely smooth.
Makes about 3 cups (12 one-quarter cup servings)
Prep time: 15 mins
Stove time: 20 mins
Make up to 3 days ahead and refrigerate.
Have the sauce at room temperature before using.
Source:
"Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 97 Calories; 7g Fat (65.9% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 87mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
