Bechamel Sauce Recipe 2 ingredients

• 2 tablespoons butter
• 2 tablespoons Gold Medal flour
• ¾ cup white stock
• ½ cup cream
• ¼ teaspoon salt
• Few grains pepper

To prepare this Bechamel Sauce Recipe 2, first in making, follow the directions given in White Sauce No. 1, with the exception of the cream, which is added at the last.

Yellow Bechamel

To the above rule add 3 egg yolks slightly beaten and mixed with half a cup of cream; heat in a double boiler until thoroughly blended.

NO.1 directions:

Melt the butter, add the flour mixed with seasonings, and stir until thoroughly blended. Pour on the milk, one-third at a time, stirring till well mixed, and cook until smooth. Milk may be used cold or scalded.