Milk sauce of liquid consistency

1 serving


first, you need to prepare a white hot browning: pour flour on a dry baking tray or on a pan and, stirring, fry at a temperature of 110-120 ° c, preventing color changes. to prepare the sautéing on fat, the oil should be heated until the moisture evaporates, then pour the flour and fry it. sauté, dilute with hot milk with continuous stirring, add salt and cook for 5- 7 minutes. in a sauce of medium density, you can add raw egg yolks at the rate of 3-4 pieces per 1 kg of sauce,