Bechamel Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoons chopped onion
- 1 teaspoon chopped carrot
- bit of bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup white stock
Saute vegetables in butter. Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes (be patient, you rascal).
A richer sauce is made by adding one half cup cream.
A richer sauce is made by adding one half cup cream.
Submitted by Jul 14, 2009
15 min
30 min
45 min