Bechamel Sauce With Chicken Stock
5 Dec 2010
|All purpose flour||2 Teaspoon|
|Chicken stock||1⁄3 Cup (5.33 tbs)|
|Light cream||3 Tablespoon|
|Egg yolk||1 Large|
|Salt and pepper||1|
Melt butter or margarine in small saucepan.
Blend in flour.
Remove from heat and slowly stir in chicken stock.
Stir and cook about 1 minute until medium thick.
Blend cream and egg yolk; add to sauce.
Season with salt and pepper.
Bechamel Sauce With Chicken Stock Recipe