Friday, January 16, 2009

Microwave Cream Sauce (Bechamel Sauce)

No more standing over the stove stirring! No more skipping recipes that begin with "1 recipe Bechamel Sauce, p.--"!

You can make this thicker or thinner by adding more or less flour. Slightly thicker will lend you a nice substitute for cream-based soups, especially by adding sauteed mushrooms, herbs, spices, etc.

2 T. butter
2 T. flour
1 c. milk
salt and pepper to taste (taste it--it often needs more salt than you think!)

Melt butter in 2-cup Pyrex measuring cup (cover it with a paper towel) in microwave (~20 seconds or so on high). Stir in flour until mixture is smooth. Pour in milk (butter/flour will clump up but that's okay!). Stir what you can, then put cup back in microwave. Microwave in 30 second intervals, stirring after each one (this takes about 1 1/2 minutes or so). When mixture starts thickening, start checking/stirring after 20 second intervals. When it's done to your liking, then it's done!

Makes about 1 1/4 cups or so

To make cheese sauce, add 1/2 cup or so grated cheese after sauce is done; let it sit for a few minutes, then stir the cheese in.

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