Bechamel Sauce
- 1 1/2 cups White Stock
- 1 slice onion
- 1 slice carrot
- Bit of bay leaf
- Sprig parsley
- 6 peppercorns
- 1/4 cup butter
- 1/4 cup flour
- 1 cup scalded milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Cook stock 20 minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk. Season with pepper and salt.
Submitted by Aug 15, 2009
15 min
30 min
45 min