Lightened Up Bechamel Sauce 2 Ww Pts Recipes

Steps:

• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

Steps:

• Put all of the ingredients into a saucepan and whisk over moderate heat until thickened and smooth.
• NB-You may wish to add a little more milk at this stage,depending on how thick you want it.

Steps:

• Whisk cornstarch and 1/2 cup of milk in a nonstick pan until smooth. Whisk in the remaining 1 cup of milk. Stick the cloves into the onion and add onion and bay leaf to the pan.
• Cook over low heat, stirring frequently, for 12 minutes or until the mixture is hot and well infused with the bay leaf and onion.
• Raise heat to medium, let simmer for 5 minutes, stirring constantly. Season with salt and pepper.
• Remove from heat, push through a sieve into a bowl.

Steps:

• Prepare a sauce bechamel:.
• Melt 2 tablespoons of butter in a small sauce pan over medium heat.
• Stir in the flour and cook for a couple of minutes.
• Do not allow the flour to brown.
• Gradually mix in the milk and bring to a low boil.
• When the sauce is thick and smooth, stir in the nutmeg and pepper.
• Taste for salt.
• Keep the sauce at a low simmer until needed.
• Prepare the mushrooms:.
• Heat 2 tablespoons of butter in a fry pan over medium heat.
• Add the sliced mushrooms, sprinkle lightly with salt and cook.
• Stir often to prevent burning.
• When the mushrooms start to release water, add the lemon juice and increase the heat to high.
• When all the liquid has evaporated, add the mushrooms to the sauce.
• Just before serving, off the heat, stir in the last 1 tablespoon of butter.

Steps:

• Melt butter in saucepan over low heat until it bubbles up. Blend in flour. This is the roux.
• In another pan, warm the milk. Infuse with flavours, if desired.
• Strain milk into the roux, combine and bring to boil.
• Reduce heat and simmer for about 10-15 minutes.
• Adjust taste by adding salt and pepper. Strain.