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BECHAMEL SAUCE
  • 4 tablespoons butter
  • 2 tablespoons grated onion
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 pinch dried thyme
  • 1 pinch ground cayenne pepper
  1. MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH
  2. Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
  3. Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil
  4. After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
  5. STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.

 

 
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