Frenchside

Bechamel Sauce

Name: Bechamel Sauce
Cuisine: French
Ingredients: a small onion, a bunch of sweet herbs, a carrot cut in rounds, and a clove; season to taste; one or two spoonfuls of white roux; three tablespoonfuls of hot cream

From The profession of cookery, from a French point of view, 1894

Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 23. The excerpt below is the record exactly as published.

Bechamel Sauce. Some clear but highly flavoured stock is re- quired for the foundation of this. Simmer in this a small onion, a bunch of sweet herbs, a carrot cut in rounds, and a clove. When re- quired for use, strain through a muslin, thicken with one or two spoonfuls of white roux, let it boil up once, season well, and stir in lastly three tablespoonfuls of hot cream

Cook this with the app: pantry check, scaling, and the assistant.