Recipes > Sauces & Spreads > Bechamel Sauces > Bechamel Sauce

Bechamel Sauce


  • 2 ounces of butter
  • trimmings of lean veal and ham
  • 1 carrot
  • 1 shallot
  • a little celery
  • 1 bay leaf
  • 2 cloves
  • 4 peppercorns
  • a little thyme
  • 1 tablespoonful of potato flour
  • cream
  • fowl stock


Prepare a mirepoix by mixing butter, trimmings of lean veal and ham, carrot, shallot, celery, all cut into dice, bay leaf, cloves, peppercorns, and thyme. Put this on a moderate fire so as not to let it colour, and when all the moisture is absorbed add potato flour. Mix well, and gradually add equal quantities of cream and fowl stock, and stir till it boils. Then let it simmer gently. Stir occasionally, and if it gets too thick, add more cream and white stock. After two hours pass it twice slowly through a tamis so as to get the sauce very smooth.


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