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Bechamel Sauce
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By Mollie Katzen
Posted July 23rd, 2007
This article is reprinted with permission from Still Life With Menu Cookbook, by Mollie Katzen, (1994, Ten Speed Press)
Still Life With Menu Cookbook
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Servings: 10
Author Notes: This classic white sauce has a million uses, so it's a good one to have in your repertoire. This version is from celebrity chef Mollie Katzen's book Still Life with Menu Cookbook. Mollie likes to serve it on her Greek Stuffed Eggplant.

Ingredients: 3 tablespoons butter
3 tablespoons white flour
2 1/2 cups hot milk (low fat milk or soy milk also work fine)
1/8 teaspoon salt
1/8 teaspoon white pepper
Instructions: In a medium-sized saucepan, melt butter over low heat. Whisk in the flour. Cook over low heat, whisking constantly for several minutes. Drizzle in hot milk. Keep whisking and cooking until thick and smooth, about 5-8 minutes. Add salt and white pepper.


 

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