Bechamel or veloute sauce
1 Servings
Quantity | 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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