*  Exported from  MasterCook  *

                  BASIC WHITE SAUCE WITH MILK (BECHAMEL)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Low fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Nonfat milk
           sm           Piece of onion (about 1
                        TAB)
   2       tb           Grated carrot
     1/8   ts           Freshly grated nutmeg
     1/8   ts           White pepper
   2       tb           Instant nonfat dry milk
   1       tb           Cornstarch or arrowroot
   2       tb           Flour

  In a small saucepan combine milk, onion, carrot,
  nutmeg and pepper. Bring to a boil, then cover, remove
  from heat and allow to steep for ten minutes. Pour the
  warm milk through a strainer, pressing down on the
  vegetables to obtain all the juices. Let cool. Combine
  dry milk, cornstarch or arrowroot and flour. Add one
  or two TAB cooled milk to the dry mixture and stir to
  a smooth paste. Return the milk to the saucepan, add
  the flour paste and stir over medium heat until
  mixture boils and thickens. If sauce will not be used
  immediately, cover and refrigerate. Cold sauce will
  thicken; thin with a little flavored cooking juice,
  wine or stock. Makes about 1 cup; recipe is easily
  doubled.
  
  VVegetables steeped in hot milk add flavor to this
  versatile sauce, which can replace the
  butter-flour-milk white sauce in any of your recipes.
  It also forms the base of a salt-free cheese sauce
  that in its turn can dress vegetables, open-fac
  sandwiches, macaroni or baked potatoes.
 


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