Wednesday, April 19, 2017

Bechamel Sauce

bechamel sauce cauliflower and pierogies


The base for any sauce from plain white to cheese sauce is basic Bechamel. I made it today, added cauliflower and poured it over potato and cheese pierogies. It's easy and so much better than any store-bought sauce in a jar.









Directions:


In a small saucepan melt 1 tablespoon butter. Add 2 tablespoons flour.  Stirring constantly until flour absorbs the butter.
melted butter and flour in pan


Add 1 cup milk. Mixture will be lumpy. Stir constantly over medium heat until mixture becomes smooth and thick.
flour butter and milk in pan


IF YOU WANT TO ADD A VEGETABLE, COOK THE VEGGIE BEFORE ADDING TO SAUCE. Toss just enough to coat.
bechemel sauce with cauliflower


I poured the Bechamel and cauliflower over potato and cheese pierogies.
pierogies with bechamel sauce and cauliflower





  

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