Milk bechamel sauce (to most potato dishes)

1 serving


dry the flour in the oven in a pan, preventing its color change, cool. butter is milled and mixed with flour so that homogeneous mass is obtained. put this mass in boiling milk in small pieces, stirring continuously. after the milk with flour thickens, add salt, sugar, mix, boil, and then remove from the heat. so that a film does not form on the sauce, you need to pour melted butter over the surface of the sauce and store the sauce in a closed dish. milk sauce can be diversified:
1. Boil the egg hard, finely chop and add to the hot sauce before serving.

2. One raw egg yolk is mixed with a tablespoon of cream and a teaspoon of lemon juice, pour this mixture into the hot sauce and mix.