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Bechamel Sauce

  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cup chicken stock
  • 1/2 cup hot milk
  • Salt
  • Pepper
  • Nutmeg
  • 2 egg yolks (if yellow sauce is desired)
Melt butter in sauce pan, add flour, stir until smooth. Add gradually highly seasoned chicken stock while stirring constantly. Add hot milk and beat until smooth. Season with salt, pepper, and few grains of nutmeg. If a yellow sauce is desired, remove sauce from range and add the beaten egg yolks, diluted with 1/4 cup warm cream. Be careful not to allow sauce to boil after adding egg yolks and cream.
Submitted by Tess M May 23, 2009 15 min 30 min 45 min


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