Bechamel

Bechamel

• chezglenn 16 years ago
  We have found that we can make quite a passable Béchamel using 0% Crème Fraise, which can be purchased in most supermarkets.
  
  Put two Tblsp. 0% Crème Fraise in your pan and heat. Add 1 to 2 Tblsp flour stirring constantly, and cook as you would your normal Béchamel, to remove the flour taste. Then add stock or Skim milk to bring to the consistency required.
  
  We also find that adding a bit of Coleman's mustard powder adds a nice cheesiness to the taste of the béchamel. Salt and pepper should be added to personal taste.
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