Saturday, June 03, 2006

Bechamel Sauce

This sauce is perfect for use in the Vegetarian Lasagna. It is great as a basic white sauce over pasta. Add grated cheese and turn this base sauce into a lovely cheese sauce.

1/2 cup unsalted butter
1/2 cup all- purpose flour
4 cups milk
1 whole peeled onion
4 whole cloves
1 bay leaf
salt and white pepper to taste
nutmeg, to taste

In medium saucepan, melt butter over medium-high heat; stir in flour. Cook 4 to 5 minutes; do not allow it to color. Remove from heat. In medium saucepan heat milk, onion, cloves and bay leaf over medium heat. When milk comes to a boil remove onion, cloves and bay leaf. Slowly add hot milk to butter-flour mixture, stirring constantly. Reduce heat to low and simmer for 20 minutes or until smooth and thickened. Stirring with a wire whisk or wooden spoon. Strain sauce through fine mesh strainer. Season to taste with salt, white pepper and nutmeg.
Yield: 4 cups


wheresmymind said...

Going with more of a white sauce, eh? I do like Bechamel, but when I think lasagna, I totally think something red :)

Tami said...

The recipe for the vegetarian lasagna is courtesy the Carnival Cruise Ship. I think it is just a different interpretation of lasagna.