Bechamel Sauce
Submitted by Andr
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| prep time: 5 minutes | cooking time: 15-20 minutes | makes About 1 cup |
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| I adapted this recipe from the cookbook "La cuisine raisonne"(Fides). Sorry, I don't think there is an english version of it... Pour this over cooked vegetables, use in vegetable pot pies or use instead of cheese in lasagnas. And remember; the sauce thickens very quickly as it cools, so pour it on whatever you want immediatly when it's ready. |
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Equipment:
Saucepan
Ingredients
2 tablespoons nonhydrogenated vegan margarine
1 onion, finely chopped
2 tablespoons all-purpose flour
1 cup warm soymilk
Salt and pepper
Directions
Melt the margarine, fry the onion and add the flour. Mix well.
Pour the warm soymilk slowly so as not to make clumps.
Season with salt and pepper.
Simmer for 15 to 20 minutes.
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Reviews (add your own)
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| callie wrote on Friday May 12th, 2006 11:48 AM |
 four soybeans |
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i made it without the onions (i'm sure it would be better with them, but I was out) and then put it on top of lasagna instead of cheese.... mmmmm... so yummy. |
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| jen wrote on Monday January 08th, 2007 01:26 PM |
four soybeans |
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add a little nutmeg to the sauce, that's what we do in france! very yummy :) |
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