Basic Bechamel sauce

Ingredients
1 liter of fresh milk
60 g butter
4 tbsp (40 g) flour
black or white pepper
grated nutmeg
salt
Basic Bechamel sauce
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Photo author
Gala85
Method
In a deep pot on medium heat, melt the butter. To him after away from the fire, slowly, spoon by spoon, add flour. The Court put a little fire (to pozatopli) and at constant stirring of the boiled milk until a creamy mixture. Court again put on fire and boil the mixture until thickened, stirring continuously. Was slowly added the remaining milk. The sauce is seasoned with salt, pepper and grated nutmeg. Pour into dry clean vessel, capped and kept cool until used. is used as the basis of parts of different sauces with appropriate spices - tomato paste, mustard, vegetable paste, paste, smoked salo, fish or meat broth, sauce of roasted bones.
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Difficulty
Average
Tested
0 users
Author
vg
01 Dec 2002

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