Béchamel


1 tblsp of butter
1 tblsp of flour
15cl of milk.

In a saucepan, melt butter over low to moderate heat. Add flour, stir from time to time. The mixture has to turn to a slightly golden color.
Remove from heat. Add half of the milk, stir vigorously. Add the other half of the milk and the bay leaf. Season with salt and pepper.Cover and cook over low heat for 3 minutes, stir every 20 or 30 seconds.

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2 Responses to “Béchamel”

  1. Bechamel veggie pie « Experiments in dessertarian cooking: Recipes Says:

    […] one pie) 1 vegan recipe of shortrust pastry 2 cups of bechamel (1 time the recipe) 1 egg 1 cup of dried split peas 2 cup of water 2 tbsp of mustard 1 tsp of […]

  2. Bechamel peas « Experiments in dessertarian cooking: Recipes Says:

    […] July 26, 2010 — Zoé 1 cup of peas 2 cups of bechamel made with soya milk and margarine salt, […]


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