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Associate.com - Share Your Recipe!

Recipe Name: Aromatic White Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 Cup(s) Milk
1/4 Onion, sliced
OR chopped
5 Black peppercorns, crushed
4 Fresh parsley sprigs
1 Bay leaf
Several fresh thyme sprigs
OR pinch of dried
1 Tablespoon(s) Butter
1 Tablespoon(s) All-Purpose Flour
1 Pinch(s) Salt
Freshly grated nutmeg
Directions:
MAKES 2 CUPS LACTO This herb-scented bechamel sauce is a lighter but
luscious alternative to a rich cream sauce. Though thickened with
flour, it has the texture of cream, and when cooked the full length of
time it shouldn't have a floury taste. Always prepare this sauce
before making the ravioli so the herb flavors have a chance to infuse.
In small saucepan, combine milk, onion, peppercorns, parsley, bay leaf
and thyme. Slowly heat over medium-low heat, stirring occasionally,
until warmed. Meanwhile, in medium saucepan, melt butter over medium
heat. Stir in flour and cook, stirring, for 1 minute. Whisk in warm
milk mixture and pinch of salt and bring to simmer. Reduce heat to low
and cook, whisking occasionally, until thickened, about 25 minutes.
Add more salt if needed and nutmeg. Strain through a fine-meshed sieve
before using. Recipe excerpted from The Savory Way (Broadway Books,
1990), by Deborah Madison. PER 1/4 CUP SERVING: 55 CAL.; 2G PROT.; 3G
TOTAL FAT (2G SAT. FAT); 4G CARB.; 12MG CHOL.; 45MG SOD.; 0 FIBER
Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on May
09, 1999. Recipe by: Vegetarian Times Magazine, May 1999, page 45
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 48
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 8.7mg
Sodium: 65.4mg
Potassium: 92.3mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 3.2g
Protein: 2.2g


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