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Béchamel sauce

Cooking recipes / Sauce recipes / Béchamel

25 min (your 25 min)
25 min your 25 min

The delicate beschamel sauce is great for vegetable or potato dishes, and is also used as a base for other sauces.

Milk - 1 l, Flour - 50 g, Butter - 50-100 g, Sugar - 10 g, Salt - 0.5-1 tsp, Ground black pepper - 0.25-0.5 tsp, Nutmeg - 0.25-0.5 tsp.

Prepare products for beschamel sauce.

How to make beschamel sauce: Melt butter in a saucepan over low heat.

Pour flour. Mix thoroughly so that there are no lumps.

Stir the flour, sauté in oil until light cream (5-7 minutes), cool a little.

Dilute, stirring well, with milk. To do this, pour milk a little - 2-3 tbsp. spoons and rub thoroughly.

So enter all the milk.

Cook the beschamel sauce with a low simmer for 3-5 minutes. Add salt, pepper, sugar, nutmeg.

Strain.

Bring to a boil, add oil, mix.

Serve béchamel sauce to young potatoes, vegetables, etc.