Wednesday, January 25, 2012

Gluten Free Bechamel Sauce

2 cansevaporated milk
8 tbspcorn starch
4 Cwater
2beaten eggs
1/2 Cshredded pecorino cheese
1 tbspbutter
1 tspsalt
1 pinchgrated nutmeg
  1. Bring water to a boil.
  2. Add 1 can evaporated milk.
  3. Add corn starch, whisk.
  4. Lower heat to medium.
  5. Add 2nd can of milk.
  6. Add butter.
  7. Whisk lightly until sauce thickens.
  8. Add eggs in slow stream, whisking quickly so they don't cook in chunks.
  9. Add nutmeg.
  10. Take off heat.
  11. Add cheese and mix thoroughly.