A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.
YIELD
4 servingsPREP
8 minCOOK
7 minREADY
15 minIngredients
Directions
Melt the butter in a saucepan over medium heat. Do not let it brown.
Mix the flour and dry mustard powder together, then add to the butter and stir until the mixture is well blended and bubbling.
Gradually stir in the hot milk, whisking continuously until the mixture returns to the boil and begins to thicken.
Simmer, stirring frequently, over very low heat for 5 minutes.
Season to taste with salt, white pepper and a pinch of nutmeg (optional).
Makes 1 cup of thick sauce.
Comments
recipe has curry power in the ingredients, but used mustard power in the method. Making the assumption is that the method is incorrect since the title has curry in the header
Title says curry but the method says to add mustard powder. Looks like a copy and paste recipe that hasn't been tried and tested.