38 lines
1.3 KiB
Markdown
38 lines
1.3 KiB
Markdown
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# Classic béchamel sauce
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Classic French sauce, base for a lot of dishes
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- ⏲️ Prep time: 0m
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- 🍳Cook time: 15-20 min
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## Ingredients
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- 5 Teaspoons unsalted butter
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- 5 Teaspoons flour
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- 1 litre whole milk
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- Salt to taste
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- Pepper to taste
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- Pinch of nutmeg
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## Directions
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1. Put your butter in your pot and let is slowly melt on medium to low heat.
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2. Once the butter is fully melted add the flour and stir it in to make a roux.
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3. Keep stiring your roux on medium low heat until it gets lightly golden brown and starts melling a bit nutty.
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4. Add about a glass of your whole milk and stir until combined, repeat this process until you have a thick sauce in your pan and new milk you add easily combines. Never stop stirring.
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5. At this point you can add the rest of your milk, if you skip the previous step you will end up with lumps of roux that are hard to get out.
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6. Lower your heat to low and keep stiring don't forget to get in the corners of the pot because your sauce will burn easily.
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7. Once your sauce has the desired thickness give it a taste and add your salt and pepper until it is to your liking. A pinch of nutmeg, preferably freshly grated, will also go a long way.
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## Contribution
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yiusa
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- eth: `0x68F1317c6512f0267fA711cafB6C134Ae968FA80`
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;tags: basic sauce French Italian
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