Melt your butter or margarine in a saucepan over low heat, then remove it from the heat. Slowly add in the flour and stir until smooth, then add the salt and pepper. Keep stirring while you slowly trickle in the milk. Return the pan to the stove, stirring constantly, turn the heat up to medium, and bring the mixture to a boil. Turn the heat down, and let it boil gently for 1 minute, still stirring.
Created by Chef Tony Tillman
A basic base sauce
This recipe has been added to the following public cookbooks:
billys notable cooking,
The Gregg Book Of Cooking,
Taina's Recipes
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ☆ ☆ ☆ | GRSPETTE66
02/29/08 09:38 AM |
Basic medium white sauceThe recipe above is only the basic medium white sauce. A true Bechamel sauce, the basic start of many sauces, replaces the milk with various stocks such as veal, chicken vegitable, etc. Also, a usual ingredient is chopped onion. |
| ★ ☆ ☆ ☆ ☆ | Sherwoods69
12/30/07 06:05 PM |
Foods International Inc.Just a basic sauce |
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