The Best of Polish Cooking/Karen West

Bechamel Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
4 tablespoons butter 4 tablespoons flour 2 cups milk
dash salt 1/2 teaspoon lemon juice 6 egg yolks (use the leftover yolks from the Mazurka Royale)



1 Make a roux of the butter and flour. Gradually add the milk, while stirring continuously. Remove from heat.
2 Mix 3 tablespoons of the sauce with the other ingredients, then combine yolk mixture with the rest of the sauce. heat over medium heat for about 5 minutes, or until thickened.
3 NOTE: To use only a small amount of juice from a fesh lemon without wasting the rest of it, roll a lemon across the countertop several times. Then, prick with a fork and squeeze out the desired amount of juice. The lemon remains almost intact and can be used again for other purposes.

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