Bechamel Sauce, Lower Fat Version
Bechamel sauce is a staple for many other sauces and must be mastered. I make it
using cornstarch instead of butter to lower the cholesterol and fat levels.
We recommend using whole milk. If you are using 2 percent, then you will want to
increase the cornstarch to 1-1/2 tablespoons for every 2 cups.
using cornstarch instead of butter to lower the cholesterol and fat levels.
We recommend using whole milk. If you are using 2 percent, then you will want to
increase the cornstarch to 1-1/2 tablespoons for every 2 cups.
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- In a closed container, such as a capped milk bottle, shake the milk and cornstarch
well. - Pour the milk and cornstarch mixture into a heavy sauce pan and turn the heat on
low. - Add the salt and pepper and whisk in to eliminate clumps.
- Add the onion halves.
- The sauce will come up to temperature very slowly (about 10 minutes).
Continuously stir the sauce to avoid clumping.. - After the sauce comes to a simmer, cook until it is the consistency of light cream.
- Let the sauce cool in the pan; it will thicken more as it cools.
- Before serving, remove the onion and reheat it slowly adding a little milk if it has
thickened too much.
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