Sauce Bechamel

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   Basic Cream Sauce:

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   This white sauce may be made with half chicken stock and half cream or with milk.

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   It is a fine dressing for egg dishes, vegetables, fish, grains or pastas.

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   Melt butter in small saucepan over moderate heat.

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   Add flour; blend well, then slowly stir in the milk.

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   Cook, stirring, until the mixture thickens and is smooth.

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   Add salt, pepper and scraped onion or onion juice.

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   Some cooks like to add a little chopped parsley or chives.

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   A half teaspoon of Worcestershire sauce or a little nutmeg is also good.

No additional tips available.