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Creamy Bechamel Sauce

3 Tablespoons butter
3 Tablespoons potato starch
1 bay leaf
2 cups milk, room temperature
Salt and freshly ground white pepper, use to your taste preference

In a saucepan over medium heat, melt the butter.
Whisk in the flour and stir until blended.
Add the bay leaf.
Gradually add the milk, whisking constantly.
Reduce the heat to low and continue to whisk until the sauce is smooth and just starting to thicken.
Discard bay leaf.
Remove from heat and pour over veggies, pasta, eggs, or anything you would like a white sauce on.

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