Title: Bechamel Sauce
Categories: Sauce
Yield: 32 Servings

2 tb Butter
3 tb Flour
1 1/3 c Vegetable broth
1/2 ts Kosher salt
1/4 ts White pepper
1/4 ts Nutmeg

Melt butter in a 1-quart saucepan over low heat. Whisk in flour, stirring
to combine. Cook 2 to 3 minutes. Gradually add vegetable broth, whisking
constantly until thickened. Season with salt, pepper, and nutmeg. Cook over
low heat for 5 minutes.

NOTES : Use immediately or store in a sealed container in the refrigerator=
for up to 3 days. Yield: 2 cups (serving size: 1 tablespoon).
Recipe by: =A9 1995 Cole Group, Inc.

Posted to recipelu-digest Volume 01 Number 526 by "Christopher E. Eaves"
on Jan 14, 1998