Béchamel Sauce

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 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.
  • teaspoon pepper.


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.