Recipe - Bechamel Sauce (Emeril)
Categories: New, Text, Import, Bechamel Sauce (Emeril)
One fourth cup Oil
One fourth cup Flour
One half teaspoon Salt, freshlyground white
pepper; and grated nutmeg
15 One half cup Milk
In a saucepan combine oil and flour, stirring it to a smooth paste. Cook
over low heat, stirring constantly, 4 minutes, without letting the roux
brown. Gradually add milk, whisking constantly, and season to taste with
salt, pepper and nutmeg. Cook for 5 minutes, stirring constantly. If sauce
has any lumps, strain it before using.
Yield: About 4 cups
Recipe By :ESSENCE OF EMERIL SHOW#EE123
Posted to MCRecipe Digest V1 #302
Date: Thu, 14 Nov 1996 22:27:19 0500
From: Meg Antczak meginny@frontiernet.net
Bechamel Sauce (Emeril) recipe makes 1 Servings
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