Easy
Inexpensive!
Serves:4people
Serving Size:2 tablespoons
Serve this light version of béchamel sauce over poached, grilled, or pan-seared salmon. We like to use less flour than most classic recipes. Choose either white or white whole wheat flour.
Tools:small (1 to 2-quart) saucepan
| Prep Time | |
| 10 minutes (start to finish) |
|
|
|
Easy
Inexpensive!
Serves:4people
Serving Size:2 tablespoons
|
Serve this light version of béchamel sauce over poached, grilled, or pan-seared salmon. We like to use less flour than most classic recipes. Choose either white or white whole wheat flour.
Tools:small (1 to 2-quart) saucepan
|
Instructions
- Melt butter in a small saucepan over medium- low or low heat.
- Whisk in the flour until blended with no lumps. Cook and stir 1 minute, while you heat the milk for 15-30 seconds in a glass measuring cup in the microwave.
- Stir or whisk warm milk, dill, salt, pepper, and nutmeg into the butter/flour mixture. Cook on low, uncovered, stirring frequently for about 5 minutes, or until it's thick enough for you. Remove from heat and keep warm until ready to serve, or reheat over low heat. Before serving, squeeze juice from half a lemon into the sauce and stir to blend, reheating if necessary.
- Drizzle about 1-2 tablespoons warm sauce over a piece of grilled, poached or pan-seared salmon.
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