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Bechamel Sauce

Ingredients
  Butter 25 Gram
  Flour 25 Gram
  Onion 1 Small
  Blade mace 1⁄4
  Carrots 1 Small, peeled and chopped
  Turnip 1 Small, peeled and chopped
  Milk 275 Milliliter (1 1/4 Cups)
  Salt 1 Teaspoon (Leveled)
  Pepper 1⁄2 Teaspoon
Directions

1. Simmer vegetables, onion, mace with milk over low heat until tender. Strain the liquid.
2. Melt butter in a heavy pan. Remove from heat. Blend in flour and stir well. Return to the heat.
3. Gently pour in the strained milk. Stirring constantly. Cook over low heat until it thickens. Add seasoning and remove from heat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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