Curried Bechamel Sauce
A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.
Yield
4 servingsPrep
8 minCook
7 minReady
15 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
curry powder
hot or mild as desired |
|
| 1 | cup |
milk
hot |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | pinch |
nutmeg
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
curry powder
hot or mild as desired |
|
| 237 | ml |
milk
hot |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | pinch |
nutmeg
optional |
*
|
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.
