Bechamel Sauce

Ingredients

• 1 ounce melted butter
• 1 sliced onion
• 1 sliced carrot
• 2 ounces flour
• 2 cups clear broth
• ½ cup cream
• 1 small can chopped mushrooms
• Salt to taste
• Pepper to taste

Directions

1. In a stew pan, melt 1 ounce of butter and sauté the sliced onion without browning.

2. Add the meat and bones, cover with water, and skip the browning stage.

3. Prepare a clear consomme by adding 1 teaspoon of powdered sugar and all the vegetables.

4. Skim the broth carefully and strain it for later use.

5. In a saucepan, melt ¼ pound of butter and gently fry the sliced carrot and onion for 10 minutes.

6. Before they color, add 2 ounces of flour and stir for 5 minutes.

7. Gradually add the clear broth, ½ cup of cream, chopped mushrooms, salt, and pepper.

8. Bring to a boil, then simmer slowly for 1 hour, skimming off any fat.

9. Strain the sauce into another saucepan and keep it warm in a bain-marie.

10. Before serving, stir in an additional ½ cup of cream.