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Bechamel Sauce

  • 1 1/2 cups white stock
  • 1 slice onion
  • 1 slice carrot
  • Bay leaf
  • Sprig of parsley
  • 6 peppercorns
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1 cup milk, scalded
  • Salt
  • Pepper
Cook the white stock for 20 minutes with the onion, carrot, a bit of bay leaf, parsley and peppercorns. Strain. It should be cooked down to about 1 cup of liquor.

Melt the butter, then add the flour. Add the hot sauce to the scalded milk and season.

Submitted by Tess M Jun 19, 2010 15 min 30 min 45 min

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