What is béchamel sauce? and what is lentil?!
Answers:
BECHAMEL SAUCE
6 tsp!. unsalted butter
6 tsp!. flour
1 qt!. (4 c!.) milk
1 onion
1 tsp!. salt
Scald 1 qt!. milk while being careful not to curdle!.
In a saucepan, melt butter, add flour, combine well and whisk until golden brown!. Gradually stir in the scalded milk, then add the onion!. Cook over low heat for about an hour, stirring occasionally!.
Strain through cheesecloth!.
Lentils
The lentil or daal or pulse (Lens culinaris) is a bushy annual plant of the legume family, grown for its lens-shaped seeds!. It is about 15 inches tall and the seeds grow in pods, usually with two seeds in each!.Www@FoodAQ@Com
6 tsp!. unsalted butter
6 tsp!. flour
1 qt!. (4 c!.) milk
1 onion
1 tsp!. salt
Scald 1 qt!. milk while being careful not to curdle!.
In a saucepan, melt butter, add flour, combine well and whisk until golden brown!. Gradually stir in the scalded milk, then add the onion!. Cook over low heat for about an hour, stirring occasionally!.
Strain through cheesecloth!.
Lentils
The lentil or daal or pulse (Lens culinaris) is a bushy annual plant of the legume family, grown for its lens-shaped seeds!. It is about 15 inches tall and the seeds grow in pods, usually with two seeds in each!.Www@FoodAQ@Com
Not farmiliar with the sauce but lentils are a flat legume(think bean family) that come in either brown or green and a rarer red(French lentils) Great in soups and stews and also in some salads!. Good source of protien and fiber!. Go to epicurious!.com!. they have an encyclopedia of cooking terms and look up the sauce!.Www@FoodAQ@Com
bechamel is a french-style cream sauce!.Www@FoodAQ@Com
lentils taste really good in soup :)Www@FoodAQ@Com
At http://www!.your-vegetarian-kitchen!.com/h!.!.!. there are lots of great recipes and even of Savory Gravy and Sauces!. As I see it the old commercials were right: La Sauce C’est Tout! The sauce is everything! In your vegetarian kitchen savory gravy and sauces make meals sparkle -- and you definitely look good!.
So the tings to remember are:
As you stir the sauce constantly be sure to cover the entire bottom surface of the pan so that the sauce remains smooth, lump free and non-sticking!. The pattern for stirring the sauce should be little circles in a grand majestic circle described in a counter clockwise direction!. Do not for any reason stop stirring the sauce for a full ten
minutes!. If the phone rings -- let it go to Voice Mail!.
______________________________________!.!.!.
Vegetarian Béchamel is a classic white sauce which is often used as is in your vegetarian kitchen and is just as often a jumping off place for other more complex iterations!. Made of the simplest ingredients, butter, flour, milk and sea salt the challenge for new cooks is to make sure that the finished product is neither lumpy nor bitter!.
What you need:
2 quart Stainless Steel Sauce Pan
Wooden Spoon
Ingredients:
2 Tbs!. Butter
2 Tbs!. Unbleached White Flour
4 Cups heated Milk
Sea Salt to taste
Melt butter in a large sauce pan over low heat
Add flour and toast gently
Stirring constantly add the milk a cup at a time
Being sure to cover the entire bottom surface of the pan so that the sauce remains smooth, lump free and non-sticking; the pattern for stirring the sauce should be little circles in a grand majestic circle described in a counter clockwise direction!.
Do not for any reason stop stirring the sauce for a full ten minutes!.
It is essential to cook flour based sauces for a full ten minutes so that the sauce is not bitter!.
Tip: Heat the milk before trying to add it to the roux (flour and butter) then it all blends smoothly and does not lump!.
Optional: for greater depth of flavor,
Add 1 tsp!. granulated onion
2 tsp!. vegetarian chicken stock from Frontier Herb Co!.
No Fail Vegetarian Béchamel
No Fail Vegetarian Béchamel is an easier method of preparation of the classic white sauce so often used in your vegetarian kitchen!. Made of the simplest ingredients, butter, flour, milk and sea salt this recipe avoids the challenge new cooks have in making sure that the finished product is neither lumpy nor bitter!.
What you need:
Blender or Shaker
2 quart Stainless Steel Sauce Pan
Wooden Spoon
Ingredients:
2 Tbs!. Butter
2 Tbs!. Unbleached White Flour
4 Cups heated Milk
Sea Salt to taste
Melt the Butter in a large sauce pan over low heat along with three Cups of Milk|
Add Flour and Sea Salt to 1 Cup of Cold Milk in a blender
process it until it is frothy and smooth being sure to cover the entire bottom surface of the pan so that the sauce remains smooth, lump free and non-sticking; stir the sauce using the back of a wooden spoon!. Stir the sauce in little circles in a grand majestic circle described in a counter clockwise direction!.
Do not for any reason stop stirring the sauce for a full ten minutes!.
It is essential to cook flour based sauces for a full ten minutes so that the sauce is not bitter!.
For an awesome variant try:
Well Dilled Béchamel – Great with our Maryland Not Crab Cakes or our Veggie Ham Noodle Kugel
Add 1 Tbs!. minced fresh dill and a dash of cayenne to the Béchamel white sauce!. also a squeeze of lemon!.
For a great variant use ? Cup Dill Pickle Juice as a portion of the liquid in the Béchamel along with a pinch of Cayenne and a sprinkle of Nutmeg!.
Vegetarian Irish Cheese Sauce
Simplicity itself, Vegetarian Irish Cheese Sauce is a Béchamel to which you add the flavorful cheeses of Cheddar and Munster to the delight of children of all ages!. An awesome classic in your vegetarian kitchen when spooned over blanched vegetables, used in casseroles; or poured generously over baked Idaho Potatoes, Irish Cheese Sauce is a staple to do ahead and store in your refrigerator!. It also makes a great Mac and Cheese!
What you need:
2 Quart Stainless Steel Sauce Pan
1 Quart Sauce Pan
Wooden Spoon
Grater
Ingredients:
2 Tbs!. Butter
2 Tbs!. Unbleached White Flour
4 Cups heated Milk
Sea Salt to taste
2 Cups each Shredded Munster and Cheddar Cheeses
Melt the butter in a large sauce pan over low heat
Add flour and toast gently
Stirring constantly add the heated milk a cup at a time
Being sure to cover the entire bottom surface of the pan so that the sauce remains smooth, lump free and non-sticking!. The pattern for stirring the sauce should be little circles in a grand majestic circle described in a counter clockwise direction!.
Do not for any reason stop stirring the sauce for a full ten minutes!.
It is essential to cook flour based sauces for a full ten minutes so that the sauce is not bitter!.
Add the Cheeses and continue stirring until melted!.
Tip: Heat the milk before trying to add it to the roux (flour and butter) then it all blends smoothly and does not lump!.
Vegetarian Tipsy Cheese Sauce
Simplicity itself, Vegetarian Tipsy Cheese Sauce is a Béchamel to which you add Sharps Non-Alcoholic Beer to the flavorful cheeses of Cheddar and Munster!.
Awesome when spooned over blanched vegetables, used in casseroles; or poured generously over baked Idaho Potatoes, or Toast Points for a Welch Rarebit, this sauce is easy and delicious!. Tipsy Irish Cheese Sauce is a staple to do ahead and store in your refrigerator!.
It also makes a great Mac and Cheese!
What you need:
2 Quart Stainless Steel Sauce Pan
1 Quart Sauce Pan
Wooden Spoon
Grater
2 Tbs!. Butter
2 Tbs!. Unbleached White Flour
2 tsp!. Frontier Vegetarian Chicken Stock Powder
3 Cups heated Milk
1 Cup Sharps Non-Alcoholic Beer
1 Tbs!. Brown Mustard
Sea Salt to taste
2 Cups each Shredded Munster and Sharp Cheddar Cheeses
Disperse the Vegetarian Chicken Stock Powder into the Milk
in a saucepan stirring until it is dissolved
Heat to a slow simmer
Melt the butter in a large sauce pan over low heat
Add flour and toast gently
Stirring constantly add heated Milk mixture a cup at a time
Add the Cheeses and Mustard, continue stirring until melted!.
Stir in the Beer mixing well
(Sidebar)
It is essential to cook flour based sauces for a full ten minutes so that the sauce is not bitter!.
Tip: Heat the milk before trying to add it to the roux (flour and butter) then it all blends smoothly and does not lump!.
For greater depth of flavor add these optional ingredients:
A splash of Shoyu
A sprinkle of Cayenne
No Fail Vegetarian Mushroom Sauce is an easy variation of the classic white Béchamel sauce so often used in your vegetarian kitchen!. Made of the simplest ingredients, sautéed mushrooms, garlic, butter, flour, milk and sea salt it avoids the challenge newer cooks have in making sure that the finished product is neither lumpy nor bitter!.
What you need:
Frypan
2 Quart Stainless Steel Sauce Pan
1 Quart Sauce Pan
Wooden Spoon
Kitchen Aid Blender
Ingredients:
3 Tbs!. Butter
2 Tbs!. Chopped Garlic
2 Cups Sliced Mushrooms – Crimini, Field, or Portobello
2 Tbs!. Unbleached White Flour
2 tsp!. Frontier Vegetarian Chicken Stock Powder
3 Cups heated Milk
Sea Salt to taste
Sauté the Mushrooms and Garlic until golden in the melted Butter
Heat half of the Milk over a low flame
Add Flour and Sea Salt to 1 Cup of Cold Milk in a blender
process it until it is frothy and smooth
Stir all of the ingredients into the sautéed Mushrooms being sure to cover the entire bottom surface of the pan so that the sauce remains smooth, lump free and non-sticking!. Stir the sauce using the back of a wooden spoon!. Stir the sauce in little circles in a grand majestic circle described in a counter clockwise direction!.
Do not for any reason stop stirring the sauce for a full ten minutes!.
It is essential to cook flour based sauces for a full ten minutes so that the sauce is not bitter!.
Add Fresh Thyme or Rosemary Leaves – optional
Enjoy and have fun!Www@FoodAQ@Com
So the tings to remember are:
As you stir the sauce constantly be sure to cover the entire bottom surface of the pan so that the sauce remains smooth, lump free and non-sticking!. The pattern for stirring the sauce should be little circles in a grand majestic circle described in a counter clockwise direction!. Do not for any reason stop stirring the sauce for a full ten
minutes!. If the phone rings -- let it go to Voice Mail!.
______________________________________!.!.!.
Vegetarian Béchamel is a classic white sauce which is often used as is in your vegetarian kitchen and is just as often a jumping off place for other more complex iterations!. Made of the simplest ingredients, butter, flour, milk and sea salt the challenge for new cooks is to make sure that the finished product is neither lumpy nor bitter!.
What you need:
2 quart Stainless Steel Sauce Pan
Wooden Spoon
Ingredients:
2 Tbs!. Butter
2 Tbs!. Unbleached White Flour
4 Cups heated Milk
Sea Salt to taste
Melt butter in a large sauce pan over low heat
Add flour and toast gently
Stirring constantly add the milk a cup at a time
Being sure to cover the entire bottom surface of the pan so that the sauce remains smooth, lump free and non-sticking; the pattern for stirring the sauce should be little circles in a grand majestic circle described in a counter clockwise direction!.
Do not for any reason stop stirring the sauce for a full ten minutes!.
It is essential to cook flour based sauces for a full ten minutes so that the sauce is not bitter!.
Tip: Heat the milk before trying to add it to the roux (flour and butter) then it all blends smoothly and does not lump!.
Optional: for greater depth of flavor,
Add 1 tsp!. granulated onion
2 tsp!. vegetarian chicken stock from Frontier Herb Co!.
No Fail Vegetarian Béchamel
No Fail Vegetarian Béchamel is an easier method of preparation of the classic white sauce so often used in your vegetarian kitchen!. Made of the simplest ingredients, butter, flour, milk and sea salt this recipe avoids the challenge new cooks have in making sure that the finished product is neither lumpy nor bitter!.
What you need:
Blender or Shaker
2 quart Stainless Steel Sauce Pan
Wooden Spoon
Ingredients:
2 Tbs!. Butter
2 Tbs!. Unbleached White Flour
4 Cups heated Milk
Sea Salt to taste
Melt the Butter in a large sauce pan over low heat along with three Cups of Milk|
Add Flour and Sea Salt to 1 Cup of Cold Milk in a blender
process it until it is frothy and smooth being sure to cover the entire bottom surface of the pan so that the sauce remains smooth, lump free and non-sticking; stir the sauce using the back of a wooden spoon!. Stir the sauce in little circles in a grand majestic circle described in a counter clockwise direction!.
Do not for any reason stop stirring the sauce for a full ten minutes!.
It is essential to cook flour based sauces for a full ten minutes so that the sauce is not bitter!.
For an awesome variant try:
Well Dilled Béchamel – Great with our Maryland Not Crab Cakes or our Veggie Ham Noodle Kugel
Add 1 Tbs!. minced fresh dill and a dash of cayenne to the Béchamel white sauce!. also a squeeze of lemon!.
For a great variant use ? Cup Dill Pickle Juice as a portion of the liquid in the Béchamel along with a pinch of Cayenne and a sprinkle of Nutmeg!.
Vegetarian Irish Cheese Sauce
Simplicity itself, Vegetarian Irish Cheese Sauce is a Béchamel to which you add the flavorful cheeses of Cheddar and Munster to the delight of children of all ages!. An awesome classic in your vegetarian kitchen when spooned over blanched vegetables, used in casseroles; or poured generously over baked Idaho Potatoes, Irish Cheese Sauce is a staple to do ahead and store in your refrigerator!. It also makes a great Mac and Cheese!
What you need:
2 Quart Stainless Steel Sauce Pan
1 Quart Sauce Pan
Wooden Spoon
Grater
Ingredients:
2 Tbs!. Butter
2 Tbs!. Unbleached White Flour
4 Cups heated Milk
Sea Salt to taste
2 Cups each Shredded Munster and Cheddar Cheeses
Melt the butter in a large sauce pan over low heat
Add flour and toast gently
Stirring constantly add the heated milk a cup at a time
Being sure to cover the entire bottom surface of the pan so that the sauce remains smooth, lump free and non-sticking!. The pattern for stirring the sauce should be little circles in a grand majestic circle described in a counter clockwise direction!.
Do not for any reason stop stirring the sauce for a full ten minutes!.
It is essential to cook flour based sauces for a full ten minutes so that the sauce is not bitter!.
Add the Cheeses and continue stirring until melted!.
Tip: Heat the milk before trying to add it to the roux (flour and butter) then it all blends smoothly and does not lump!.
Vegetarian Tipsy Cheese Sauce
Simplicity itself, Vegetarian Tipsy Cheese Sauce is a Béchamel to which you add Sharps Non-Alcoholic Beer to the flavorful cheeses of Cheddar and Munster!.
Awesome when spooned over blanched vegetables, used in casseroles; or poured generously over baked Idaho Potatoes, or Toast Points for a Welch Rarebit, this sauce is easy and delicious!. Tipsy Irish Cheese Sauce is a staple to do ahead and store in your refrigerator!.
It also makes a great Mac and Cheese!
What you need:
2 Quart Stainless Steel Sauce Pan
1 Quart Sauce Pan
Wooden Spoon
Grater
2 Tbs!. Butter
2 Tbs!. Unbleached White Flour
2 tsp!. Frontier Vegetarian Chicken Stock Powder
3 Cups heated Milk
1 Cup Sharps Non-Alcoholic Beer
1 Tbs!. Brown Mustard
Sea Salt to taste
2 Cups each Shredded Munster and Sharp Cheddar Cheeses
Disperse the Vegetarian Chicken Stock Powder into the Milk
in a saucepan stirring until it is dissolved
Heat to a slow simmer
Melt the butter in a large sauce pan over low heat
Add flour and toast gently
Stirring constantly add heated Milk mixture a cup at a time
Add the Cheeses and Mustard, continue stirring until melted!.
Stir in the Beer mixing well
(Sidebar)
It is essential to cook flour based sauces for a full ten minutes so that the sauce is not bitter!.
Tip: Heat the milk before trying to add it to the roux (flour and butter) then it all blends smoothly and does not lump!.
For greater depth of flavor add these optional ingredients:
A splash of Shoyu
A sprinkle of Cayenne
No Fail Vegetarian Mushroom Sauce is an easy variation of the classic white Béchamel sauce so often used in your vegetarian kitchen!. Made of the simplest ingredients, sautéed mushrooms, garlic, butter, flour, milk and sea salt it avoids the challenge newer cooks have in making sure that the finished product is neither lumpy nor bitter!.
What you need:
Frypan
2 Quart Stainless Steel Sauce Pan
1 Quart Sauce Pan
Wooden Spoon
Kitchen Aid Blender
Ingredients:
3 Tbs!. Butter
2 Tbs!. Chopped Garlic
2 Cups Sliced Mushrooms – Crimini, Field, or Portobello
2 Tbs!. Unbleached White Flour
2 tsp!. Frontier Vegetarian Chicken Stock Powder
3 Cups heated Milk
Sea Salt to taste
Sauté the Mushrooms and Garlic until golden in the melted Butter
Heat half of the Milk over a low flame
Add Flour and Sea Salt to 1 Cup of Cold Milk in a blender
process it until it is frothy and smooth
Stir all of the ingredients into the sautéed Mushrooms being sure to cover the entire bottom surface of the pan so that the sauce remains smooth, lump free and non-sticking!. Stir the sauce using the back of a wooden spoon!. Stir the sauce in little circles in a grand majestic circle described in a counter clockwise direction!.
Do not for any reason stop stirring the sauce for a full ten minutes!.
It is essential to cook flour based sauces for a full ten minutes so that the sauce is not bitter!.
Add Fresh Thyme or Rosemary Leaves – optional
Enjoy and have fun!Www@FoodAQ@Com