Quick Béchamel Sauce

Preparation info
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By Robert Carrier

Published 1965

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  • 2 tablespoons butter
  • ½ onion, minced
  • 2 tablespoons fl


Melt butter for the roux in a thick saucepan, or in the top of a double saucepan. Cook onion in it over a low heat until onion is soft but not browned. Remove pan from heat, stir in flour, return to heat and cook gently for 3 to 5 minutes, stirring constantly, until flour is cooked through. Add a quarter of the milk, heated to boiling point, and cook over water, stirring vigorously. As t