Bechamel Sauce, Cream Sauce for Vegetables
- 2 cups milk
- 1 heaping tablespoons flour
- butter size of an egg
- salt to taste
- egg if desired
Blend flour and butter, and add salt and milk. If egg is used, mix with milk. This sauce is to be used for carrots, cauliflower, cabbage, or any other vegetable.
Submitted by Jul 28, 2009
15 min
30 min
45 min