Guest guest Posted April 23, 2001 Report Share Posted April 23, 2001 * Exported from MasterCook * Walnut Béchamel Sauce Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 54 Serving Size : 1 Preparation Time :0:00 Categories : Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups milk 1/2 cup finely chopped walnuts 1/4 cup minced leek or scallion white part only -- or shallot 2 cloves garlic -- crushed OR put through a press 2 bay leaves 2 tablespoons butter 2 tablespoons flour Salt and freshly milled white pepper Grated nutmeg 2 tablespoons chopped chervil or parsley OR marjoram MAKES ABOUT 3 CUPS Good with pasta and rice, especially when combined with greens. Pale new-crop walnuts make an ivory-colored sauce. Older, dark-colored walnuts will tint the sauce purplish pink. Bring the milk, walnuts, leek, garlic, and bay leaves to a near boil. Remove from the heat and let steep for 30 minutes. Melt the butter in another saucepan over medium heat. Stir in the flour and cook for 2 minutes, stirring frequently. Whisk in the milk mixture all at once, then bring to a boil. Reduce the heat and cook slowly for 25 minutes, stirring frequently. Season with salt, pepper, and nutmeg to taste. When done, pull out the bay leaves and stir in the herb. If you wish your sauce to be perfectly smooth, pass it through a food mill or purée in a blender. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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