Béchamel Sauce

Rating: 3.75 / 5.00 (8 Votes)

Total time: 45 min



Peel and finely chop onions and sauté in butter. Add flour and sauté briefly. Let the roux cool down.

Bring the milk to the boil and add to the roux. Bring to the boil while stirring and simmer gently for about half an hour.

Strain through a fine sieve and use as desired.

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