Bechamel Sauce Recipe 2 1

Instructions

1. Cook one and one-half cups of white stock with a slice each of onion and carrot, a bay leaf, a sprig of parsley and six peppercorns, until reduced to one cup.
2. Brown one-fourth cup of flour in one-fourth cup of butter, add the strained stock and beat until smooth.
3. When cooked beat into it a cup of hot cream and season to taste with salt and pepper.