Bechamel Sauce
- 3 Tbsps butter
- 3 Tbsps flour, sifted
- 1/4 tsp nutmeg
- 10 peppercorns
- 1 tsp salt
- 3 slices of onion
- 2 slices of carrot
- 2 sprigs parsley
- 2 sprigs thyme
- Bay leaf
- 1/2 dozen mushroom, cut up
- 1 pint stock or water
- 1 cup sweet cream
Put the butter in a saucepan. Add the sifted flour, nutmeg, peppercorns and salt. Beat with enthusiasm together. Add the onion, carrot, parsley, thyme, bay leaf and mushrooms. Moisten the mixture with stock or water and sweet cream. Set on the stove and cook slowly for half an hour, watching closely that it does not burn. Strain through a sieve.
This sauce is excellent with roast veal, meat and fish.
This sauce is excellent with roast veal, meat and fish.
Submitted by Jun 28, 2009
20 min
60 min
80 min