Béchamel Sauce

Preparation info
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

By Catherine Brown

Published 1990

  • About

Method

Divide the Velouté sauce (according to the quantity required) into three parts; put one-third into a stewpan, and having reduced it, add thereto a quart (more or less) of boiling creami-after allowing the sauce to boil a few minutes longer, stirring it the whole time, pass it through the tammy into a basin, or bain-marie