1 cup nonfat milk
1 small piece of onion (about 1
1 tab)
2 tbsp grated carrot
1/8 tsp freshly grated nutmeg
1/8 tsp white pepper
2 tbsp instant nonfat dry milk
1 tbsp cornstarch or arrowroot
2 tbsp flour
Directions
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.
Servings: 1 servings
Basic White Sauce With Milk (Bechamel) Recipe brought to you by Recipe Ideas
Categories: Beverages; Pork; Sauce
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into history, at least as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that is, in the main part, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to food historians are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius compiled a few documents describing recipes prepared by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. This early Roman chef describes how the Roman chefs used a good variety of spices and herbs, including a few that are still present in modern kitchens such as thyme, mint and parsley. Later, in the 15th century, the Crusaders brought back many foods and spices from Arab cuisine, including spices like coriander, parsley, and rosemary. These new foods and tastes created an outbreak in recipe books, many of which still exist in academic collections. By the advent of the 1900s, recipe publications are in great demand, as a result of higher levels of literacy, people having increased spare time and having more money to spend. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Basic White Sauce With Milk (Bechamel) recipe.
