Recipes > Sauces & Spreads > Bechamel Sauces > Bechamel Sauce

Bechamel Sauce


  • 2 ounces of butter
  • 1 tablespoonful of flour
  • 1 pint of milk
  • 1 yolk of egg
  • 1 teaspoonful of water
  • salt
  • white pepper


Mix cold, and well together, in a tin saucepan, the butter and flour; then add the milk, and set on the fire; stir continually, and when turning rather thick, take off; beat the yolk in a cup with the water; turn it into the sauce, and mix well again; salt and white pepper to taste, and it is ready for use.


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Hand-Book of Practical Cookery (1884).

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