Sauce Béchamel (Maigre)

Béchamel Sauce (With Milk)

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is another of the basic sauces, used for many purposes in French cooking.


  • 2 ozs. of carrots
  • 2 of onions
  • 2 of uncooked ham or gammon
  • ozs. of butter:
  • ozs. of flour, the same of butter
  • ¾ pint of milk, a bouquet of mixed herbs, salt and pepper


Melt ozs. of butter in a saucepan, add the vegetables cut in small dice, also the ham. Simmer very gently for 15 minutes, but without browning in the slightest. Now put the vegetables on a plate, and in the same saucepan blend the other ozs. of butter with the flqur to a smooth paste. Add the hot milk very gradually, stirring continually. Replace the vegetables in the sauce, with the herbs, season with salt and pepper, and simmer for ¾ of an hour. Strain, and use as required.