Basic bechamel sauce

Yield: 1 servings

Measure Ingredient
2 tablespoons Butter
2 tablespoons Chopped onions
2 tablespoons Flour
2½ cup Hot milk
½ teaspoon Salt
¼ teaspoon White pepper
1 pinch Grated nutmeg

In small, heavy saucepan, melt butter. As soon as butter is melted, add onions and cook over medium flame for 3 minutes, or until onions begin to turn golden. Stir in flour. Stir in milk and cook, stirring constantly until smooth. Add salt, pepper, and nutmeg, and cook over low flame for 30 mins, stirring occasionally. Strain. Bechamel sauce may be prepared in advance, and keeps well in refrigerator for more than two weeks. Makes 2 cups of sauce. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 02-18-1995

Recipe By : Fernande Garvin - "The Art Of French From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking

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