*  Exported from  MasterCook  *
 
                   BASIC WHITE SAUCE WITH MILK (BECHAMEL)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces                           Low fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Nonfat milk
            sm           Piece of onion (about 1
                         TAB)
    2       tb           Grated carrot
      1/8   ts           Freshly grated nutmeg
      1/8   ts           White pepper
    2       tb           Instant nonfat dry milk
    1       tb           Cornstarch or arrowroot
    2       tb           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
   butter-flour-milk white sauce in any of your recipes.
   It also forms the base of a salt-free cheese sauce
   that in its turn can dress vegetables, open-fac
   sandwiches, macaroni or baked potatoes.
  
 
 
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