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Bechamel Sauce

Submitted by Dolores 11 June 2009

 
 
 
 

Ingredients

1 14.5oz can evaporated milk,4 tbsp cornflour,2 cups water,1 egg beaten,1/4 cup cheese Kefalotyri or pecorino ( I used grated parmesan from a bag in the freezer),1 tbsp butter ( I omitted this never put butter in my white sauces),salt,pinch of grated nutmeg,

Method

Bring water to boil in a large saucepan. Once it boils, dissolve the cornflour in the evaporated milk and add to the boiling water, stirring briskly with a wire whisk.
Lower the heat and add the salt and butter (if using).
Continue to whisk until the sauce thickens.
Add the beaten egg and nutmeg, whisking very quickly (so the eggs don't cook) until well blended.
Remove from the heat, stir in cheese, mix well and set aside, covered, until ready to use.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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