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.
Melt the butter, then add the flour. Add the hot sauce to the scalded milk and season.
Submitted by Jun 19, 2010
15 min
30 min
45 min