The ingredients to be used are those mentioned in each recipe.
Boil the milk.
Heat the oil or the butter and stir in the flour to mix with. Gradually pour in the
boiling milk stirring constantly to make a smooth sauce.
- If chicken stock cube is to be used, it should be added when you start pou-
ring in the milk.
If chicken stock cube is not to be used, add salt and pepper.
- If egg yolks or whole unbeaten eggs are to be used, stir them in the mixture
at the end of cooking and 1-1 ½ minutes after you have removed it from
heat. Stir briskly and constantly so that the eggs are mixed with the sauce.
. If cheese is to be used, add it to the sauce after the eggs.
- If Béchamel sauce is not to be used immediately, after it has been pre-
pared, stir it occasionally so that the surface of the sauce does not form a
crust. The same procedure is followed in case eggs are used.
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