Bechamel Sauce
Yield
1 servingsPrep
?Cook
20 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
|
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | cups |
milk
|
|
| ¼ | cup |
Parmesan cheese
|
|
| 1 | each |
eggs
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
|
|
| 3E+1 | ml |
cornstarch
|
|
| 473 | ml |
milk
|
|
| 59 | ml |
Parmesan cheese
|
|
| 1 | each |
eggs
whipped |
|
Directions
In a warm saucepan melt butter. Remove from heat and wisk in Corn starch until well blended. Return to heat and wisk in 2 cups of Milk (one at a time), continue until sauce thickens.
Remove from heat and wisk in Parmesan Cheese, then fold in one whipped egg.
- Keep heat fairly low.
