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Camel Milk Béchamel
A classic white sauce built from a roux and camel milk, the foundation for gratins and baked pastas throughout this book.
Sauces, Dressings & Marinades · Casserole Base · Gratin Sauce
What you need
Ingredients
- 3 tbsp Butter
- 3 tbsp Flour
- 2 cups Camel Milk, warmed
- 1/4 tsp Ground Nutmeg
- Salt and White Pepper, to taste
Method
Instructions
- Melt the butter over medium-low heat.
- Whisk in the flour and cook 2 minutes to remove the raw flour taste.
- Gradually whisk in the warmed camel milk, a little at a time, whisking constantly.
- Cook over low heat, stirring often, until thickened, 5 to 7 minutes.
- Season with nutmeg, salt, and white pepper.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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