MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Basic White Sauce with Milk (Bechamel)
  Categories: Sauces, Low fat
       Yield: 1 Servings
  
  
   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.
   
   Recipe by Diane Morrissey. Converted to MM by Donna Webster
   Donna@webster.post.demon.co.uk
  
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