| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Sauces |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1/4 |
c |
Flour |
| 2 |
c |
Milk |
| 2 |
sl |
Onions |
| 2 |
|
Parsley sprigs |
| 1 |
c |
Gruyere, shredded |
| 3 |
tb |
Half and half |
| 1 |
ds |
Nutmeg, ground |
INSTRUCTIONS
Bechamel sauce is a foundation sauce of French cuisine and is the basis for
countless dishes. It may be made with milk alone or enriched with
additional cream, or part of liquid may be stock. Melt butter in saucepan
and stir in flour. Cook, stirring with wire whisk, until thoroughly
blended. Scald milk with onion and parsley. Strain into butter/flour
mixture, stirring constantly with wire whisk. Blend in Gruyere. When
mixture is thickened and smooth, add half and half. Season with nutmeg;
salt and pepper to taste. Add mustard and Worcestershire sauce to taste.
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