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
Experts have proved the existence of recipes way back into history, in truth as far back as pharonic Egypt, and maybe even further. However, sadly, these old records were just very basic hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move into The time of the roman empire 25BC a man called Apicius compiled a collection of documents describing recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals were split into starters, main meal and desserts, something we still use today. Aspicius also informs us how the Romans made use of a wide range of herbs, including many that are still in use today for example bay, rue and dill. As our culinary historical trip moves to more modern times there are two interesting books which date from the 14th Century : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian curry that is familiar to us all today, but rather descriptions of the types of food prepared by the cooks of the upper classes of those days. In the 15th century, the Crusaders brought back many spices and herbs from the holy land, such as coriander, parsley, basil and rosemary. These new foods and spices led to an explosion in recipe books, many of which still exist in academic collections. Over the next few centuries, the powerful families of Europe competed with each other to serve the most exotic banquets, and consequentially cooks and their collection of recipes were highly sought after. Nevertheless, it was during the 19th century that cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes of the day. By the arrival of the twentieth century, cooking books were in high demand, mostly due to better eduction, people having more free time and being a little richer. |
We hope you enjoy this Basic White Sauce With Milk (Bechamel) recipe.
