Recipe - Sauce Bechamel (Lucretia Bs Way)

One half cup Butter
One half cup Plain flour
5 cup Buttermilk
1 pn Salt; ground nutmeg, pepper
(I mean 1 pinch "each")

FOR FLAN ADD
1 Egg; (whole)
One half cup Grated Parmesan or Cheddar
or Emmenthal cheese

NOTE: If used for "flans" (for instance, Cauliflower flan recipe follows)
add the egg and cheese.

Melt butter in a saucepan, add flour. Stir on medium heat until the mixture
is golden brown (57 minutes). Remove pan from heat, add milk (all
together). Put pan back on the stove and bring to boil, stirring
frequently. The sauce will thicken all of a sudden, as soon as boiling
point is reached. Simmer 35 minutes, then remove from heat. Add salt,
pepper, nutmeg.

This is the "base" sauce. It keeps well in the refrigerator for at least 4
days (just put plastic film directly on the surface, so it doesn't "dry
up"); it can be heated up and served on boiled vegetables, meats etc.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Lucretia B
lucretiab@geocities.com on Dec 09, 1997