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Béchamel Sauce
Book Information
The Professional Chef (8th Edition)
Page: 384
Ingredients
Clarified Butter or Vegetable Oil
Milk
Onion
White Pepper
White Roux
This recipe is used in the following recipes:
Classic Bolognese Lasagna with Ragu and Béchamel (Lasagna al Forno)
New England Boiled Dinner
Rice Croquettes
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Sauces