bechamel or veloute sauce
- Categories
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Butter |
| 5 tablespoons | Flour |
| 2¾ cup | Hot milk or chicken broth |
| Salt and freshly ground | |
| Black pepper | |
| ¼ cup | Light cream |
| ¾ cup | Grated Swiss cheese or |
| Fontina |
Heat butter and add flour. Cook slowly for a minute or two. Add the hot liquid and bring to a boil, stirring continuously. Season to taste with salt and pepper; beat in cream. Off heat, add cheese and adjust the seasoning.
Yield: 3 cups of sauce
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6738 From: Gail Shermeyer <4paws@...>date: Thu, 31 Oct 1996 17:39:56 ~0500
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