Bechamel Sauce - Mediterranean White Sauce - 6g Carbs, trace Fiber
Recipe By:
Servings: 6
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
2 Tablespoons unsalted butter
3 Tablespoons all-purpose flour
1 1/2 cups hot milk
salt and freshly ground white pepper -- to taste
1 pinch freshly grated nutmeg
In a medium-size saucepan, melt the butter, then stir in the flour to form a roux, cooking for 1 minutes over medium heat. Remove the saucepan from the heat and whisk in the milk a little at a time until it is all blended. Sprinkle with the salt and white pepper and the nutmeg. Return to the heat and cook, stirring almost constantly,
until thick, 6 to 7 minutes.
Makes 1 1/2 cups (6 one-quarter cup servings)
Author
Note: The apocryphal story behind bechamel sauce attributes its invention to Louis de Bechamel, the steward of Louis XIV of France. That maybe, but the sauce is nothing but a white sauce and white sauce can be traced to the ancient Greeks, as we know from the description found in the Greek antiquarian Athenaeus's (A.D. 10 - c.230) work on food citing the Alexandrian writer of scurrilous verse, Sopater of Paphos (c.300 B.C.), who mentions the use of white sauce.
Cuisine: "French"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "1 1/2 cups"
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Per Serving (excluding unknown items): 86 Calories; 6g Fat (61.6% calories from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 30mg Sodium.
Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1 Fat
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