From the kitchen
Potato Milk Béchamel
A white sauce that needs only a fraction of the usual flour, since potato milk brings its own thickening power to the pot.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 2 tbsp Butter
- 1 tbsp Flour
- 2 cups Potato Milk, warmed
- 1/4 tsp Ground Nutmeg
- Salt and White Pepper, to taste
Method
- Melt the butter over medium-low heat.
- Whisk in the flour and cook 1 minute, less than a classic roux since the milk itself will do more of the thickening.
- Gradually whisk in the warmed potato milk, a little at a time, whisking constantly.
- Cook over low heat, stirring often, until thickened enough to coat the back of a spoon, 6 to 8 minutes.
- Season with nutmeg, salt, and white pepper.
Kitchen note
Notice this recipe uses only a third of the flour a classic béchamel calls for. Potato milk's own starch is picking up the rest of the thickening work.
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