Bechemel sauce Recipe
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Ingredients
- 16 oz margarine
- 8 oz all-purpose flour
- 3 quarts non-fat milk
- 3 Tbsp chicken base
- 1 tsp white pepper
Directions
- Melt margarine in heavy saucepan. Add flour and combine ti make roux.
- Cook over low heat for 5 minutes.
- Remove from hea and let cool slightly
- Heast milk, chicken base, and pepper over low heat until hot but not boiling.
- Add hot milk to cool roux in saucepan and stir until smooth.
- Return to saucepan to igh heat and continue stirring until sauce thickens.
- Bring to a gentle simmer for one minute and remove from heat.
- Cover and hold at 160F for service.
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