Béchamel Sauce
calories: medium
category: Sauces
cost: low
difficulty: medium
preparation time: 20
Ingredients
Butter 50 gr.
Flour 50 gr.
Milk half a litre
Salt to taste
Pepper to taste
Nutmeg a pinch
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Wine Tips
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Flour 50 gr.
Milk half a litre
Salt to taste
Pepper to taste
Nutmeg a pinch
See our
Wine Tips
for your meals
Preparation Melt the butter in a casserole and add the flour stirring all the time. Let it cook for a short time without letting the butter brown.
Heat the milk and add it hot stirring continuously. Add the salt, pepper and nutmeg. Cook on a low heat for about 10 minutes without stopping stirring. The Chef's tips If it is needed to bind together, it must be rather liquid, therefore use less flour. For dishes such as au gratin or the like, it should be denser. Curiosity This sauce originating from French traditional cooking, has now become part of the all Western cuisine.
Heat the milk and add it hot stirring continuously. Add the salt, pepper and nutmeg. Cook on a low heat for about 10 minutes without stopping stirring.
