Bechamel, Reduced Fat
Bechamel, Reduced Fat — Potlikkr 커뮤니티 레시피.
재료
- 3.0 tbsp All Purpose Unbleached White Flour
- 2.25 cup Low Fat Milk
- 1.0 Bay Leaf
- 0.5 Small Onion One
+ 재료 12개 더 — 무료 가입하고 모두 보기.
조리법 (미리보기)
- 1
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NOTES : The creamy white sauce known as balsamella (bechamel) is, of course, one of the cornerstones of Italian cooking. Trying to create a credible low-fat version nearly drove me crazy. My first attempts involved combinations of skim milk and roasted vegetables. One batch was reasonably tasty, but no one would have called it bechamel. The breakthrough came from a reader in Louisiana, curiously enough, who wrote me about a butterless, oven-baked roux she uses for making low-fat gumbo. That gave me the idea to dry-roast the flour in a saucepan before adding the milk, producing a bechamel with the requisite thickness and cooked-flour taste but without all the customary butter. (I do like to add a tiny piece of butter at the end, however, just for flavor.) I also found that 2 percent milk produced much better results than skim, without unduly tipping the fat scales.