For your quick cooking, here is a recipe of a multi-purpose Italian sauce base: Bechamel INGREDIENTS: 4 cups milk, fresh, whole 2 ½ oz butter 2 ½ oz all-purpose flour salt to taste white pepper nutmeg to taste PREPARATION: STEP 1 Put a fairly large pot over low heat. Add the butter. Melt the butter, being careful not to burn or brown it. STEP 2 Sift the flour and add it to the butter. Mix using a whisk to make a smooth, uniform mixture, known as a roux. STEP 3 Continue cooking the roux until it is slightly golden. Continue whisking. STEP 4 Add room temperature milk to the roux, a little at a time, and mix with a whisk. Be careful not to let any lumps form. Once you have added all of the milk, bring the sauce to a boil and continue cooking to thicken it. Remove the pot from the heat and strain the béchamel if necessary. STEP 5 Add 2 pinches of salt and a grinding of both nutmeg and pepper. Stir and let cool. The béchamel should be ready to be used. The amount of flour you use can vary depending on how thick a béchamel the recipe calls for: the more flour you use, the thicker the béchamel. NOTE: You can add desired flavours to the sauce by adding roasted garlic / parsley / basil, etc. Sources: goo.gl/EWxYfw goo.gl/Swq3oS goo.gl/fv8q0I
Posted on: Mon, 22 Dec 2014 12:00:00 +0000