SC - Bechamel

[Christine A Seelye-King]

Plus a dash of nutmeg, if you are going to make Bechamel sauce. 
	Christianna

On Fri, 04 Sep 1998 10:19:20 +0800 Craig Prince <house51 at iinet.net.au>
writes:
>Hi list,
>        Just to clarify this, the sauce that you are actually talking 
>about
>is called bechamel;
>equal quantities of flour and butter (cooked untill it obtains the 
>colour
>you desire, no colour for white sauce, brown for another)
>
>Once the roux is made star adding milk slowly, continiously stiring to 
>keep
>it lump free.
>When you have added the required amount of milk you then drop a 
>studded
>onion into the sauce(an onion studded with cloves) and simmer *Never 
>boil*
>untill the flour has been cooked.
>
>That is your basic white sauce.

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