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    BECHAMEL SAUCE / White Sauce     

   Ingredients :
 
2 tablespoons butter
2 tablespoons flour
1 ¼ cups hot milk
Salt
Pepper
1/8 teaspoon nutmeg

   Preparation:

Melt butter in a heavy-bottomed saucepan.

Add flour and stir until mixture is well blended.

Remove from heat and gradually add hot milk, stirring constantly until mixture comes to a boil and thickens.

Season with nutmeg, salt and pepper.

To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

Optional: Stir ½ cup parmesan cheese during the last 2 minutes of cooking.

For a lighter sauce stir an extra ¼ cup milk.

Yields 1 cup
       
       
 
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