Light Bechamel Sauce (Lee Bailey) - xposted

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* Exported from MasterCook *

 

Light Bechamel Sauce (Lee Bailey)

 

Recipe By :Lee Bailey's - The Way I Cook

Serving Size : 0 Preparation Time :0:00

Categories : Sauce

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons unsalted butter

2 tablespoons minced shallots

1 1/2 tablespoons all-purpose flour -- (to 2)

2 cups low-fat milk -- (or see *)

1/2 teaspoon salt -- or to taste

1/4 teaspoon freshly ground black pepper -- or to taste

 

Melt butter over medium-high heat and saute shallots, stirring, until they

begin to brown, 2 to 3 minutes. Stir in flour and cook, stirring

constantly, for about 1 minute.

 

Meanwhile, heat the 2 cups of liquid. Whisk into the butter flour roux, and

add the salt and pepper. Bring to a boil, then turn heat back to medium and

continue cooking, whisking, until it begins to thicken, about 5 minutes.

You want a pourable sauce about the consistency of heavy cream; add more

liquid if it is too thick.

 

Makes 2 cups

 

* OR use half milk + half chicken stock (but author offered all milk as

first option)

 

Typos by Brenda Adams <badams007

 

Source:

" Lee Bailey's_ The Way I Cook_ p. 187 (1996) "

Yield:

" 2 cups "

 

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..NOTES : " This recipe calls for less milk and butter than the usual

bechamel sauce. "