White Sauce (Bechamel Sauce) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2-1/2 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups milk | 3 tablespoons yellow onion, chopped | 1 bay leaf |
| cayenne pepper to taste | 1/2 stick (1/8 pound) butter | 3 tablespoons flour |
| salt to taste | ||
| 1 | Bring the milk to a simmer. Add the yellow onion, bay leaf, and cayenne pepper. Simmer for a few minutes, and strain the milk stock. Return to the stove. Melt the butter, and stir in the flour. Remove the milk from its burner and stir in the flour-butter mixture. Continue to simmer, stirring until thick, about 10 minutes. Add salt. |
| 2 | This fine white sauce is good for creamed meat dishes, fish, and I put it over chicken before baking it. |