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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 Cassyjean - Torrington, CT Aug 15, 2009 15 min 30 min 45 min


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