Béchamel Sauce.
A dish with hot white stock and cream at the center.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 240 ml hot white stock
- 1 gill of cream
- 1 heaped tablespoonful of butter
- 1 tablespoonful of flour
- Piece of onion the size of half a dollar
- Piece of carrot the size of a quarter of a dollar
- 1 spray of parsley
- 1 bay leaf
- A tiny bit of mace
- 1/2 teaspoonful of salt
- 1/6 teaspoonful of pepper
Make it lactose-friendly
- 1 gill of cream → lactose-free cream or coconut cream
- 1 heaped tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Beat the flour and butter together until combined.
- Pour the hot stock over the flour and butter mixture.
- Add the onion, carrot, parsley, bay leaf, mace, salt, and pepper.
- Place the saucepan on the fire and stir the sauce until it begins to boil.
- Move the saucepan back to a place where the contents will just bubble at the side, and cook for fifteen minutes.
- Add the cream and bring the sauce back to a boil.
- Strain the sauce and serve.
Nutrition (estimated, per serving)
| Calories | 350 |
|---|---|
| Protein | 21.1 g |
| Fat | 6.0 g |
| Carbs | 51.4 g |
| Fiber | 2.8 g |
| Sodium | 812 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States