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Béchamel Sauce

A dish that gets its character from white stock and onion.

Fish And Meat Sauces

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1½ cups White Stock
  • 1 slice onion
  • 1 slice carrot
  • Bit of bay leaf
  • Sprig of parsley
  • 6 peppercorns
  • ¼ cup butter
  • ¼ cup flour
  • 1 cup scalded milk
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
Make it lactose-friendly
  • ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup scalded milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper.

Make it yours (1 variations)

Edition Primary Gutenberg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (estimated, per serving)
Calories333
Protein18.5 g
Fat18.6 g
Carbs24.0 g
Fiber3.6 g
Sodium663 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States