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Béchamel Sauce

4 servings

Ingredients

• 100 g ham, cubed
• 3 pieces onions, chopped
• 2 tablespoons butter
• 1 tablespoons flour
• 0.25 l heavy cream
• 0.25 l bouillon
• salt (as needed)
• pepper (as needed)

Instructions

1. Sauté 100 grams of cubed ham and three chopped onions in two tablespoons of butter.
2. Sprinkle one tablespoon of flour over them and let it sweat.
3. Pour in 0.25 liters of heavy cream and 0.25 liters of bouillon and cook until the onions are soft.
4. Strain the sauce through a sieve and season with salt and pepper.

Modernized from a treasured 19th-century German cookbook.