Béchamel sauce
Also known as “White sauce” is
one of the mother sauces of French cuisine and is used in many recipes of
Italian cuisine, for example lasagna. It is used as the base for other sauces
(such as Mornay sauce, which is Béchamel with cheese).
Ingredients:
5 tablespoons
margarine
4 tablespoons
all-purpose flour
4 cups milk
2 teaspoons
salt
½ teaspoon
freshly grated nutmeg
Preparation:
Heat the
butter in a medium saucepan, over medium-low heat until melted.
Slowly add
the flour and stir until smooth.
Over medium
heat, cook about 6 to 7 minutes or until the mixture turns a light, golden
sandy
color.
Heat the milk
in a separate pan until just about to boil.
Add the hot
milk to the butter mixture 1 cup at a time, whisking continuously until very
smooth.
Bring it to a
boil.
Cook 10
minutes, stirring constantly, then remove from heat.
Season with
salt and nutmeg, and set aside until ready to use.
Any leftover
of this sauce freezes well.
No comments:
Post a Comment