Bechamel or veloute sauce

Yield: 1 Servings

Measure Ingredient
4 tablespoons Butter
5 tablespoons Flour
2¾ cup Hot milk or chicken broth
\N \N Salt and freshly ground
\N \N Black pepper
¼ cup Light cream
¾ cup Grated Swiss cheese or
\N \N 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

Similar recipes