bechamel sauce
- Categories
- Salsa/sauce
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 2 | Onions |
| 1½ ounce | Butter |
| 1¼ ounce | Flour |
| 1½ cup | Calfs Broth |
| 2⅛ cup | Milk |
| Salt | |
| Pepper,white | |
| Nutmeg |
1. Chop the onions finely, saute them in the butter until glassy. 2.
Add the flour and stirring constantly until flour is light yellow. 3.
Add the milk and the broth;mix with a whisk so you have no clumps. 4.
Let the sauce simmer, on low heat, for 20 minutes. 5. Season and pour through a sieve.
This sauce is good over cauliflower,potatoes and broccoli.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
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