Sauce Bechamel
Serving Size: 1
Preparation Time :0:15
Ingredients
- 2 tbl flour, all-purpose
- 2 tbl butter
- 2 cups milk
- salt and white pepper—to taste
Preparation
- In a heavy pot, melt the butter, and stir in the flour with a wooden spoon to make a roux.
- 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
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
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