2 tbsp butter or margarine
1 tsp grated onion
1 tbsp all-purpose flour
1/2 cup chicken broth
1/2 cup half-and-half
1/4 tsp salt
1/8 tsp white pepper
1 dash ground thyme
Directions
1. Melt butter in a 1-quart glass measuring pitcher in microwave oven
(about 30 seconds at High). Add onion and flour; mix well. Add broth
and half-and-half gradually, stirring constantly. Cook uncovered 5
minutes at High, or until thickened; stir after 2 minutes, then every
30 seconds.
2. Remove from oven; stir in seasonings.
Yield: About 1 cup.
SOURCE: Adventures in Microwave Cooking.
Servings: 1 servings
Bechamel Sauce - Adventures In Microwave Cook Recipe brought to you by Recipe Ideas
Categories: Microwave; Pork; Sauce
The History of Recipes
Experts have tracked the existence of recipes way back into ancient history, in truth as far into history as early Egypt, and possibly even further than that. In practice though, these, old cookbooks were just basic pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to academics is a series of ancient tablets in Sumerian 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 those who drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled some scripts which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. He also tells us how the chefs of Roman times were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as basil, rue and parsley. Over the next few centuries, the rich families of Europe tried to offer the most extravagent meals, and as a result cooks and their recipe collections were much in demand. However, it wasn`t until the 1800s that cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing popular recipes of the day. By the arrival of the twentieth century, recipe books were starting to become popular mostly as a result of increased literacy, people having more free time and having more disposable income. The introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Bechamel Sauce Adventures In Microwave Cook recipe.
