| SEASONED STOCK: | ||
| 1 1/2 | qts. | chicken stock |
| 4 | onion slices | |
| 2 | tbsp. | black peppercorns |
| 3 | oz. | carrots, chopped |
| 1 | bay leaf | |
| REMAINING INGREDIENTS: | ||
| 8 | oz. | margarine |
| 4 | oz. | all-purpose flour |
| 1 | qt. | hot milk |
| 1/2 | tsp. | salt |
| 1/2 | tsp. | white pepper |
| few grains cayenne pepper |
Simmer stock and seasonings together for 20 minutes. Strain. Save liquid for preparation of sauce. There should be 1 quart liquid.
Melt margarine. Add flour and salt until smooth. Cook 5-10 minutes.
Add liquids gradually, stirring constantly with wire whip. Cook until smooth and thickened. Add seasonings. Serve with 2-oz. ladle (scant) on chicken or meat entrees.
Yield: 2 quarts
VARIATIONS:
Mornay Sauce: Add gradually to hot Béchamel Sauce 4 oz. of grated Parmesan and Swiss cheese. Let sauce remain over heat until cheese is melted, then remove and gradually beat in 8 oz. margarine or butter. Serve with fish or egg entrees.
Velouté Sauce: Cook the margarine and flour (roux) until slightly brown in color. Substitute chicken stock for milk. Serve on chicken entrees. For Fish Velouté, fish stock for milk. Serve on fish.