Recipes From Comfort Food Kitchen
Bechamel Sauce
This sauce is the base for many other sauces and is one of the mother sauces of French cuisine. This recipe departs from the classic flour roux method and uses cornstarch as the thickener.
Serves 1
Ingredients:
1 tablespoon cornstarch
1 cup milk
2 tablespoons margarine or butter
Salt and pepper to taste
Directions:
1. Combine cornstarch and milk in a small saucepan and bring to a simmer on medium heat.
2.
Add margarine while stirring constantly using a whisk.
3.
When sauce is thickened, remove from heat.
Notes:
1. Mornay sauce can be made by adding 1/4-1/2 cup finely grated parmesan cheese.
2.
Chedder cheese sauce can be made by adding 1/4-1/2 cup grated cheddar cheese, 1/3 teaspoon dry mustard and 1/2 teaspoon worsestershire sauce.
3.
Mustard sauce can be made by adding 1 tablespoon prepared mustard.
