Bechamel 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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