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Full Online Book HomeLearning KitchenSauces - White - Bechamel
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Sauces - White -  Bechamel Post by :jay_zek Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1441

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Sauces - White - Bechamel

3 tablespoons butter
2 cups milk
3/4 teaspoon salt
1/4 teaspoon white pepper
Dash of ground nutmeg, if desired

Melt the butter in pan over low heat, stir in the flour with a whisk until smooth. Add the milk gradually, stirring constantly; cook until sauce is thick. Stir in salt, pepper and nutmeg (if using it). If not using right away press a piece of wax paper or Saran wrap to its surface to prevent it from skinning over. (You can add Parmesan to this)

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Sauces - White -  Marian's White Sauce Sauces - White - Marian's White Sauce

Sauces - White -  Marian's White Sauce
2 Tbsp. + 1-1/2 tsp. butter (room temp.) 2 Tbsp. + 1-1/2 tsp. all-purpose flour 3/8 tsp. salt 1/2 tsp. onion powder 1-1/2 cups warm milk 2 Tbsp. freshly shredded Parmesan cheese In a small bowl, combine first four ingredients with a fork until well blended. Press together in a lump. If preparing this ahead of time you can chill until ready to use. Place lump in a small saucepan, turning heat to medium-high. As mixture is melting, stir constantly but gently. When mixture begins to bubble allow it to cook for about 1 minute - stirring constantly. Gradually add in

Sauces - Vegetable -  Potato Cream Sauce Sauces - Vegetable - Potato Cream Sauce

Sauces - Vegetable -  Potato Cream Sauce
4 oz Potatoes, peeled and diced 1/2 c Water 1 tbl Butter flavored granules 1 tbl Onion powder 1 tsp Chicken bouillon granules 1/2 c Evaporated skim milk 1/8 tsp Pepper (white pepper - optional) In a small saucepan, combine potato and water. Bring to a boil. Cover and simmer for about ten minutes or until potato is tender. Using an electric mixer, blend potatoes until smooth. Stir in the milk along with the remaining ingredients. (You may need to add as much as 1/2 cup additional milk to make mixture sauce consistency). Use sauce as a base for