* Exported from MasterCook * Bechamel Sauce - Mediterranean White SauceRecipe By :Serving Size : 6 Preparation Time :0:00Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Veggie Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 Tablespoons unsalted butter 3 Tablespoons all-purpose flour 1 1/2 cups hot milk salt and freshly ground white pepper -- to taste 1 pinch freshly grated nutmegIn a medium-size saucepan, melt the butter, then stir in the flour to form a roux, cooking for 1 minutes over medium heat. Remove the saucepan from the heat and whisk in the milk a little at a time until it is all blended. Sprinkle with the salt and white pepper and the nutmeg. Return to the heat and cook, stirring almost constantly,
until thick, 6 to 7 minutes.Makes 1 1/2 cups (6 one-quarter cup servings)AuthorNote: The apocryphal story behind bechamel sauce attributes its invention to Louis de Bechamel, the steward of Louis XIV of France. That maybe, but the sauce is nothing but a white sauce and white sauce can be traced to the ancient Greeks, as we know from the description found in the Greek antiquarian Athenaeus's (A.D. 10 - c.230) work on food citing the Alexandrian writer of scurrilous verse, Sopater of Paphos (c.300 B.C.), who mentions the use of white sauce.Cuisine: "French"Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"S(Formatted by Chupa Babi): "Sept 2012"Yield: "1 1/2 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 6g Fat (61.6% calories from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 30mg Sodium. Exchanges: 0
Grain(Starch); 0 Non-Fat Milk; 1 Fat.Nutr. Assoc. : 0 0 0 0 0
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