Sauce Bechamel

Serving Size: 1
Preparation Time :0:15

  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:

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Sauce Bechamel
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All About Gratins


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


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