jump to navigation

Béchamel Sauce for Timballo November 10, 2006

Posted by Paula Erbay in Main Dishes.
trackback

Ingredients: 
3 T Butter, unsalted
3 T Flour, all-purpose – Approximate
3 Cups Milk, whole – Heated
Salt & Black pepper – To taste
Nutmeg, ground – To taste
Cayenne pepper – To taste
Directions:
Melt butter in saucepan.Add flour and let sizzle. Whisk together (Roux). Gradually whisk in hot milk, try to avoid lumps. Keep whisking until there are no lumps. Add seasonings to taste.Adjust the amount of flour as needed when adding it to the butter, usually equal amounts of butter to flour.

This recipe is required for Paula’s Crouching Tiger, Hidden Dragon Timballo. Four recipes are required to complete this dish: Crouching Tiger, Hidden Dragon Timballo, Ragu for Timballo, Béchamel Sauce, and Pastry Dough for Timballo.

Advertisements

Comments»

No comments yet — be the first.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: