Bechamel Sauce (#2) - Robert Sinskey Vineyards & Wilding Farm
Bechamel Sauce (#2) This is béchamel sauce includes a bit of yellow onion and is the base for Maria’s Wild Mushroom and Comté Cheese Tart Flambé.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.robertsinskey.com.
Ingredients
- 2 tablespoons (¼ stick) unsalted butter
- 2 tablespoons all-purpose flour
- 2½ cups whole milk
- ¼ small yellow onion, peeled
- 1 small bay leaf, dried or fresh
- Salt
- Freshly ground black pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Bechamel Sauce (#1) - Robert Sinskey Vineyards & Wilding Farm
robertsinskey.com
Wild Mushroom and Comté Cheese Tart Flambé - Robert Sinskey Vineyards & Wilding Farm
robertsinskey.com
Mushroom Béchamel Sauce
robertstjohn.com
Béchamel Sauce | Town & Country Markets
townandcountrymarkets.com
Sauce Bechamel Aux Champignons (White Sauce With Mushrooms) Recipe
food.com
Bechamel Sauce
bigoven.com
Béchamel Sauce Recipe: Master the Classic White Sauce
touchwoodeditions.com
Bechamel Sauce
wilburgoltermann.com