Classic Béchamel Sauce

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • pounds shin of veal
  • ½ boiling fowl (minus breast)
  • 2 quarts


Combine first 8 ingredients in a large saucepan or stockpot; bring to a boil; skim; lower heat and simmer for 1½ hours, skimming surface of stock from time to time. Strain stock; pour back into a clean saucepan and cook over a high heat, stirring from time to time, until strained stock is reduced to half the original quantity.

Make a roux with clarified butter and flour; cook unt