Béchamel Sauce

Preparation info
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By Robert Carrier

Published 1965

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  • butter
  • ½ onion, minced
  • 2 tablespoons flour
  • 1


In a thick-bottomed saucepan, or in the top of a double saucepan, melt 2 tablespoons butter and cook onion in it over a low heat until transparent. Stir in flour and cook for a few minutes, stirring constantly, until mixture cooks through but does not take on colour.

Add hot milk and cook, s