To make the Béchamel sauce you first make a roux using butter and flour. Next, scalded milk is whisked in to make a white sauce. You can vary the thickness by adjusting the ratio of roux to milk.
Ingredients:
1 1/2 tbsp butter
1 1/2 tbsp all-purpose flour
pinch of nutmeg
2 cups of milk
salt
pepper
Preparation:
- Melt butter in a saucepan until it bubbles over medium heat.
- Add flour and stir the mixture together using a wooden spoon. This mixture is referred to as a roux.
- Reduce the heat. The roux should not change in color.
- In a separate saucepan, heat the milk to a simmer.
- Whisk the milk into the roux to achieve the desired thickness that you need. Sauce should at least be thick enough to coat the spoon.
- Add a pinch of nutmeg and season with salt and pepper.
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