Title: Bechamel Sauce (Emeril)
Categories: New, Text, Import
Yield: 1 Servings

1/4 c Oil
1/4 c Flour
1/2 ts Salt, freshly-ground white
-pepper; and grated nutmeg
15 1/2 c Milk

In a saucepan combine oil and flour, stirring it to a smooth paste. Cook
over low heat, stirring constantly, 4 minutes, without letting the roux
brown. Gradually add milk, whisking constantly, and season to taste with
salt, pepper and nutmeg. Cook for 5 minutes, stirring constantly. If sauce
has any lumps, strain it before using.

Yield: About 4 cups
Recipe By :ESSENCE OF EMERIL SHOW#EE123

Posted to MC-Recipe Digest V1 #302

Date: Thu, 14 Nov 1996 22:27:19 -0500

From: Meg Antczak