Bechamel Sauce
Ingredients
- 50 gm Diced Celery
- 175 gm Diced Carrots
- 20 gm Diced Onion
- 1/2 Chicken Cubes
- 119 ml Water
- 59 ml Fiesta Coconut Cream
- 119 ml Milk
- 28 gm Butter
- 15.6 gm flour
- Salt and pepper to taste
Procedure
1. Saute onion, celery and carrots in butter for 5 minutes.
2. Add flour and mix well. Stir in chicken cube and water.
3. Add Fiesta Coconut Cream and milk. Sprinkle with salt and pepper to taste.
4. Strain the sauce in a strainer or cheesecloth.
5. Serve while hot.