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Classic White Sauce (Béchamel) |
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Serves: 6 Print this RecipePreparation time: 5 minutes Cooking time: 20 minutes Serves: 6 Serving size: 2 Tbsp This delightful sauce has enough flavor that no one will ever notice the missing fat; use it as a base for creamed dishes. It follows the classic formula--flour heated in fat, with flavored milk stirred in--but with half the usual amount of fat. So, you need to be vigilant about whisking constantly, to prevent burning--low-fat sauces are less forgiving. If you’re pressed for time or plan to use the sauce in an already highly flavored dish, try the Rush Hour White Sauce. 1 1/4 cups low-fat (1%) milk 1/4 medium onion 1 bay leaf 3 whole cloves 1 tablespoon unsalted butter or nondiet margarine 2 tablespoons all-purpose flour Pinch salt Ground black pepper to taste Pinch dried thyme (optional) 1. In a small saucepan, combine the milk, onion, bay leaf, and cloves; bring to a simmer, reduce the heat, and cook just below simmering, stirring frequently, until the milk has absorbed the flavors, about 15 minutes. Remove from the heat. Remove the onion, bay leaf, and cloves; set aside. 2. In a medium saucepan, melt the butter. Add the flour, 1 Tbsp at a time, whisking constantly, until a smooth paste forms. It will get very thick, then loosen again; keep whisking until the mixture turns the color of light wood, about 1 1/2 minutes. Remove from the heat. 3. Very slowly, add the warmed milk mixture, whisking constantly to prevent lumps. (If some lumps form, just pour the sauce through a strainer.) Return to the heat and cook, whisking constantly, until the mixture bubbles and thickens, about 2 minutes. Season with salt, pepper, and thyme. Exchanges 1/2 Starch 1/2 Fat Calories 48 Calories from Fat 22 Total Fat 2g Saturated Fat 2g Cholesterol 7mg Sodium 38mg Carbohydrate 4g Dietary Fiber 0g Sugars 2g Protein 2g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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