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| | Sauce Béchamel
1 small onion, finely chopped
1 tablespoon of butter
1 tablespoon of all purpose flour
1 cup of milk
1/2 teaspoon of salt
1/8 teaspoon of white pepper
Sauté onion in butter in a small saucepan over low heat until tender. Add flour; stir well. Cook 1 minute, stirring constantly. Gradually add milk; cook over low heat, stirring constantly, until thickened and bubbly. Add salt and pepper; stir well. Serve sauce hot with sweetbreads or as a base for other sauces. Yield: 1 cup |
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