Béchamel sauce or white sauce is quite often present in Italy as a topping for various dishes and gives an even better taste to the dish. But you should also know how to prepare it, here I share with you a recipe for how I make it. Follow recipe.
Béchamel Sauce: simple, total time: 25 min
570 ml milk
50 g butter
50 g plain flour
4 g (1/2 tsp) salt
A pinch of nutmeg
Preparation for Béchamel Sauce:
Pour butter into a saucepan and fry over moderate heat. When is melted, add flour, and stir constantly until you get a nice mass and without lumps. Reduce a heat.
Then immediately add gradually milk, stir constantly so as not to burn at the bottom. It is always good to choose a pan with a thicker bottom. Add little salt, pinch of nutmeg, stir constantly, and wait for the béchamel to gain in density until boiling, then set it aside to cool. NOTE: If you are in a hurry, heat the milk for about 3 minutes in the microwave. The procedure is the same: butter, flour, then milk, then spices.
2. Recipe Béchamel Sauce
Ingredients:cup 200 ml, simple, total time: 25 min.
3 Tablespoons flour
4 Tablespoons butter
3 cups fresh milk
salt to taste, pepper to taste.
Preparation:
Fry the butter in a saucepan until melted, then add flour carefully so that the flour does not burn. Add fresh milk to them. During this procedure, you need to mix everything intensively so that no lumps form. Boil the sauce over low heat for about 10 minutes. Once it is thick enough, add salt and pepper to it. Sprinkle with green spices, primrose if desired.
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