Bechamel Sauce Recipe

Bechamel Sauce Recipe

Ingredients:

2 oz of butter
Trimmings of lean veal and ham
1 pc of carrot; diced
Celery; diced
Shallot; diced
1 pc of bay leaf
Thyme
2 pcs of cloves
4 pcs of peppercorns
1 Tbsp of flour (potato)
Cream
Stock (fowl)

Instructions:

Combine butter, meat trimmings, carrot, shallot, celery, (bay) leaf, cloves, thyme, and peppercorns onto a saucepan above medium heat; mix thoroughly.

Add flour once all moisture has been absorbed; mix thoroughly. Gradually pour (equal quantities) stock and cream; stir thoroughly until boiling.

Simmer it gently, while occasionally stirring and adding more stock and cream if mixture is very thick. After 2 hrs, pass mixture gently twice through the tamis or sieve. Letting sauce smoothen.

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