Béchamel sauce
Author:
Dasha Malakhova
A real celebrity among sauces. First of all, it became famous for lasagna, but soft and delicate, béchamel goes well with many foods, especially pasta, fish and vegetables
Ingredients
| butter 100 g |
| flour 4 tbsp. |
| milk 0,5 l |
| nutmeg 1/2 tsp. |
| salt, pepper to taste |
Instructions
Step 1
In a saucepan, melt butter.
Step 2
Gradually add the flour, beating constantly with a whisk to avoid lumps. The mixture should be uniform and thick. Keep stirring and keep on the heat until the flour is lightly browned. The flour must not burn under any circumstances.
Step 3
Pour in the milk in a thin stream. Whisk the sauce with a whisk and keep it on the heat for a while. The sauce should heat up well. Finally add salt, pepper and nutmeg.
