Lowney’s – Béchamel Sauce

Ingredients

• 2 tablespoons butter (28g)
• 2 tablespoons flour
• 1 teaspoon chopped onion
• 1 teaspoon chopped carrot
• bit of bay leaf
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup white stock (240ml)

Method

1. Sauté vegetables in butter.
2. Remove vegetables, add flour and remaining ingredients, boil two minutes, and simmer ten minutes.
3. A richer sauce is made by adding one half cup cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard