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Bechamel Sauce
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This is the basis for many recipes. Try this to make your own, "cream of" soups base in recipes.


Serves/Makes:2 1/4 cups

  • 4 tbsp (60 ml) butter
  • 1 small onion, chopped
  • 4 tbsp (60 ml) flour
  • 1/4 tsp (1 ml) salt
  • 2 cups (475 ml) hot milk or 1 cup (225 ml) hot chicken stock
  • In a skillet or deep heavy saucepan, heat butter and onion together, but do not brown.
  • Stir in flour and remove pan from the burner.
  • Add salt and hot milk or hot stock and continue to stir until the sauce is smooth.
  • Return to the heat, stirring constantly until sauce comes to a boil.
Add mushrooms, artichokes, or whatever you like. It is excellent as a layer in lasagna, and served over roasted meats, it is so foundational to so many recipes, it should be called, "the perfect sauce".

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