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BECHAMEL SAUCE

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Published on May 26, 2008

Bechamel Sauce

INGREDIENTS:
Equal parts butter and flour
1 cup flour
1 cup butter
3 egg yolks
1 gallon (1.89 L) milk
1 cup graded cheese (parmesan)
1 tsp. nutmeg
Salt and pepper
Plenty of love

PROCESS:

1)Use a wire whisk to stir.
2)Beat the egg yolks and set aside.
3)Melt butter under low heat.
4)When butter all melted add flour and stir to a roux (brownish thick paste) -- about 3 minutes
5)Add cold milk little by little and keep stirring under medium heat.
6)When all dissolved add cheese, nutmeg, salt, and pepper.
7)Stir patiently for about 15 to 25 minutes until thick.
8)When thick remove from heat and add egg yolks. Make sure you constantly stir so the egg doesn't become an omelet.

Please post your comments, thank you!

Antonios + Athena

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