Recipe - Basic White Sauce With Milk (Bechamel)

1 cup Nonfat milk
small Piece of onion (about 1
TAB)
2 tablespoon Grated carrot
1/8 teaspoon Freshly grated nutmeg
1/8 teaspoon White pepper
2 tablespoon Instant nonfat dry milk
1 tablespoon Cornstarch or arrowroot
2 tablespoon 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.

VVegetables steeped in hot milk add flavor to this versatile sauce, which
can replace the butterflourmilk white sauce in any of your recipes. It
also forms the base of a saltfree cheese sauce that in its turn can dress
vegetables, openfac sandwiches, macaroni or baked potatoes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini