Chef Don’s Kitchen Recipe File  
RECIPE NAME: White Sauce for Mussels Béchamel Original Date:
DIRECTORY: Sauces Hot 2/22/96
    Revision Date:
    6/1/96
Sensitivity:  

Ingredients

7 ˝ oz

  

Specs
butter, unsalted 3 TBSP    
flour 4 TBSP    
milk ˝ cup    
salt as needed    
pepper, finely ground 1/8 tsp    
mussel liquor ˝ cup    
       

Melt butter in a saucepan, add flour mix well.

Add mussel broth and milk.

Cook stirring until quite thick.

Season with salt and pepper.

Cool stirring occasionally.

Place in clean container. Label, date, initial and refrigerate.