Bechamel Sauce
- 2 Tbsps butter
- 2 Tbsps flour
- 1 cup stock
- 1/2 cup cream
- Seasoning to taste
Melt the butter. Add the flour. Blend until smooth, without browning. Add the stock a little at a time, stirring constantly until all is used. Cook 5 minutes (be patient, you rascal). Season. Add the cream just before serving.
Submitted by Jul 27, 2009
15 min
30 min
45 min