Looking for an Italian pasta sauce? Then check out this rich and creamy white sauce that can be made ready in just 10 minutes!
cup butter or margarine
cup all-purpose flour
Heat margarine in 1 1/2-quart saucepan over medium heat until melted and bubbly.
Shake milk, flour, salt and pepper in tightly covered container. Gradually stir into
margarine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve
For a Reduced-Fat Béchamel Sauce, decrease margarine to 2
tablespoons and use skim milk. Stir in 2 teaspoons butter-flavored sprinkles before
Béchamel is a basic white sauce that can be used as a base for
many other sauces. For a cheesy sauce, substitute 1 cup half-and-half and 1 cup
chicken broth for the milk. After boiling and stirring 1 minute, stir in 1/8 teaspoon
ground red pepper (cayenne) and 1/2 cup grated Parmesan or shredded Swiss
Pasta Pairings with Béchamel Sauce: Flat, narrow and thin pastas are ideal for this
rich and creamy sauce because they won't trap too much of the sauce. Try
fettuccine, linguine, spaghetti or vermicelli. You also can use this sauce in place of
Alfredo sauce in recipes such as Capellini with Lobster (#38503--V) and Swiss
Capellini Tart (#38525--V).
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.