Recipes
 

Sauce Bechamel

Serving Size: 1
Preparation Time :0:15

 
Ingredients
Preparation
  1. In a heavy pot, melt the butter, and stir in the flour with a wooden spoon to make a roux.
  2. Add cold milk, bring to boil with constant stirring til thickened. simmer a few minutes, season to taste.

NOTES: You may want to use half the butter and flour. This is the old standard for medium. Current tastes are lighter.

 

Steve's #12 Recipes:

Baked Fish Gratinee
Broccoli Polonaise
Herb Baked Tomatoes
Light Gratin
Macaroni au Gratin
Poached Eggs Florentine
Sauce Bechamel
Sauce Mornay

All About Gratins

 

©1996, Steve K. Holzinger. All rights reserved.

 

This Archived Page created between 1994 and 2001. Modified August 2007