Béchamel Sauce
A dish that gets its character from white stock and onion.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 350 ml White Stock
- 1 slice onion
- 1 slice carrot
- Bit of bay leaf
- Sprig of parsley
- 6 peppercorns
- 60 ml butter
- 60 ml flour
- 240 ml scalded milk
- 2 ml salt
- 1 ml pepper
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper.
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 333 |
|---|---|
| Protein | 18.5 g |
| Fat | 18.6 g |
| Carbs | 24.0 g |
| Fiber | 3.6 g |
| Sodium | 663 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States