See Also: Cooking Club · Sauces and Marinades · Vegetable Dishes
Bechamel Sauce for Fondues, etc.
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a basic white sauce that is so versatile with additons of cheese, herbs, cooked seafood or vegetables, chili peppers, cream vs milk vs stock etc.
4 tablespoons butter or olive oil
4 tablespoons flour
1/4 to 1/2 teaspoon fine sea salt
white pepper, as desired
pinch of ground nutmeg
2 cups milk or half and half (or 1 1/2 cups chicken stock and 1/2 cup half and half)
cooked baby shrimp, or dried or fresh herbs, prepared mustard, etc. etc. etc.....
In glass or ceramic batter bowl, combine butter or oil, flour, salt, pepper and nutmeg. Cook inmicrowave 30 seconds. Whisk in milk or half and half. Cook 2 minutes. Whisk well. Cook 2 minutes and whisk. Repeat as needed to thicken sauce. (If using cheese for a cheese sauce, add now and whisk to melt.) If making a variety of sauces for fondue dipping, put some of this basic sauce into separate serving bowls and stir in your desired seasonings, etc.
Recipe created 1998-05-12.
