Low-Fat Bechamel

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* Exported from MasterCook *

 

Low-Fat Bechamel

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups low-fat milk

3 1/2 tablespoons extra-virgin olive oil

3 1/2 tablespoons unbleached all-purpose flour

1/2 teaspoon salt, or to taste

 

Despite its thick, creamy texture, regular bechamel is not especially high in

fat. You can reduce the fat by using low-fat milk instead of whole and

switching from butter to olive oil. The color will be more yellowish than

traditional bechamel. Note that the technique for making this sauce is not the

same as for the classic sauce.

 

Heat the milk in a small pan until hot but not scalded or boiling. While the

milk is heating, heat the oil in a medim nonstick saucepan. Whisk in the flour

until smooth. Stir-cook for 2 minutes over medium heat. Do not let the flour

brown.

 

Whisk in the hot milk all at once and continue whisking to break up any lumps.

Bring to a boil and reduce the heat to a simmer. Stir often as the sauce

thickens, making sure that it does not stick to the bottom of the pan.

 

After 10 minutes or so, the sauce should have the consistency of light cream.

Remove pan from the heat and stir in the salt. Pour the sauce through a

fine-mesh strainer or briefly whip in a blender if any lumps remain. Use

immediately or cool to room temperature and whisk until smooth before using.

(The sauce can be refrigerated for up to 2 days. Before using, bring it to room

temperature and whisk until smooth.)

 

Yield:

" 3 cups "

 

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Per Serving (excluding unknown items): 418 Calories; 47g Fat (100.0% calories

from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace

Sodium. Exchanges: 9 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0