Bechamel Sauce
Ingredients
- 1 ½ cup white stock
- 1 slice onion
- 1 slice carrot
- 1 bay leaf
- 1 sprig parsley
- ⅛ tsp pepper
- 6 peppercorns
- ¼ cup butter
- ¼ cup flour
- 1 cup scalded milk
- ½ tsp salt
Instructions
- Cook white stock 20 minutes with onion, carrot, bay leaf, parsley and peppercorns, and then strain; there should be one cupful.
- Melt the butter, add flour, and gradually the hot stock and milk. Season with salt and pepper.
