Béchamel sauce with dill and horseradish

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
4 2
COOK TIME
10 mins
TOTAL TIME
10 mins

Ingredients

Servings: 1
  • 1 Onion
  • 30 g Butter or margarine
  • 30 g Flour
  • 250 ml Vegetable broth
  • 250 ml Milk
  • 1 collar Dill
  • 3 TABLESPOONS Horseradish
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Lemon juice

Directions

  1. 1

    Peel and finely chop the onion. Melt the fat in a pot. Fry the diced onion until transparent. Add flour and sauté. Deglaze with stock and ##milk## and simmer for about 5 minutes while stirring.

  2. 2

    Meanwhile, wash the dill, dab dry, pluck the pennants and cut finely. Stir in horseradish and dill, season to taste with salt, pepper and possibly ##lemon##juice.

Nutrition Facts

KCAL
160 kcal
CARBS
11 g
FATS
11 g
PROTEINS
3 g

Categories & Tags

MiscellaneousAppetizer