The South African Cook Book by Diane Kersey - HTML preview

Béchamel Sauce

4 tablespoons butter

½ cup flour

1 cup milk

1 cup whipping cream

1 teaspoon salt

1/8 teaspoon white pepper

Method: In a heavy saucepan, melt the butter over moderate heat. Remove pan from heat; stir in the flour. Add the milk and cream all at once, whisking constantly until the flour partially dissolves. Return pan to high heat; cook, stirring constantly, until the sauce boils and is smooth. Reduce heat and simmer 2 to 3 minutes or until sauce is thick enough to heavily coat the wires of a whisk. Remove pan from heat; add the salt and white pepper. Serves 4