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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.
Submitted by Cassyjean - Torrington, CT Jul 14, 2009 15 min 30 min 45 min

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