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White béchamel sauce

Ingredients

¼ cup butter
¼ cup flour
1 cup scalded milk
Salt & pepper, to taste
Lagniappe

Melt the butter in a sauce pan; blend in the flour on low heat, stirring
constantly till it is smooth
Remove from heat and stir in the milk a little at a time
Season, to taste. Cook on low heat until thick and bubbly

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Beef mayonnaise

(This stuff is good)

Ingredients

2 cups beef stock 2 tbsp butter
3 tbsp chopped onions 3 tbsp chopped celery
2 tsp minced garlic 1 bay leaf
1 tsp white pepper 1 tsp dry mustard
½ tsp red pepper 2 cup mayonnaise
2 tsp sugar
Lagniappe

Reduce the stock in a sauce pan to ½ cup and set aside. In a separate sauce
pan melt the butter add the onions, celery, garlic, bay leaf; Sauté for a few
minutes. Stir in the white pepper, mustard and red pepper; cook and stir for
about 1 minute. Reduce the heat and add the sugar and salt and cook for an
additional 3 minutes. Remove the Bay leaf and let cool.

In a blender or food processor, blend the cooled mixture for about 15
seconds, stir in the two cups of mayonnaise and blend well

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