Recipes > Sauces & Spreads > Bechamel Sauces > Bechamel Sauce

Bechamel Sauce


  • 1/2 cup of chicken stock
  • 1/2 cup of milk
  • 1 tablespoon chopped cooked carrots
  • 1 tablespoon chopped onion, cooked
  • 1 saltspoon of celery seed


Make like cream sauce using the chicken stock and milk instead of milk alone adding the carrots, onion, and celery seed. For French Bechamel sauce add one half can mushroom and two tablespoons of cream.


Print recipe/article only


Civic League Cook Book (1913).

comments powered by Disqus