Sauce Béchamel Recipe
Learn how you can make this delicious Béchamel Sauce, aka the white sauce, with such a delicate flavor and smooth texture.
Béchamel sauce, white sauce recipe
Take a small saucepan and put it on medium heat with unsalted butter in it. Melt butter (be careful and do not let it burn).
Add sieved all-purpose flour by bunches to the melted butter in the saucepan and start stirring.
Keep whisking ingredients until the mixture of ingredients becomes smooth.
Warm up milk until hot in a separate saucepan but do not get it to a boil. My advice would be to add it also by parts. First, I pour half of the milk and stir until it fully incorporates to the mix.
Then I pour other half of the milk, sprinkle salt and nutmeg. The key is to add milk slowly in a thin flow and start stirring.
Keep constantly stirring while you have it on the stove. I used metallic whisker for the purpose, as it is a perfect tool to get rid of all the lumps. Cook sauce for 2-3 minutes until it thickens.
Take sauce from the heat and let it cool down a bit before using. As it thickens more when cold. When I store my béchamel sauce, I cover the bowl with a plastic wrap to prevent film from forming.
*calories per 100 g
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