Bechamel Sauce
This classic Bechamel Sauce recipe, dating back to 1900, offers a rich and creamy base for countless dishes. Made with simple ingredients like butter, flour, and cream, this sauce provides a delicate, buttery flavor. It's perfect for gratin dishes, casseroles, or as a base for other sauces.
Ingredients
- 1/4 cup Butter
- 1/2 teaspoonful Salt
- 1/4 cup Flour
- 1/4 teaspoon Paprika (Quantity estimated (not specified in original recipe))
- 1 cup Heavy cream
- 2 large Egg yolks (Quantity estimated (not specified in original recipe))
- 1 cup Chicken stock
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Instructions
- 1In a saucepan over medium heat, melt the butter.
- 2Whisk in the flour and cook for 2-3 minutes, stirring constantly, to create a roux. This will cook out the raw flour taste.
- 3Gradually whisk in the chicken stock and cream, ensuring there are no lumps. Add the salt and paprika.
- 4Bring the sauce to a simmer, stirring constantly, until it thickens. Remove from heat and whisk in the beaten egg yolks. Do not boil after adding the yolks.
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