BECHAMEL SAUCE

Béchamel sauce is probably the easiest to prepare from the classic French sauces, as it does not require additional broth.
It is one of the so-called “mother sauce”, which are the basis for the preparation of secondary sauces / morny sauce, subiz, nantua, mustard, cheese /.

White sauces such as Béchamel sauce are made with the help of French ruble – an equal amount of fried flour in butter.

It can be used in the preparation of various types of baked pasta, such as lasagna, as well as for any casserole.

Necessary products:

1/2 l. milk
50g milk
50g fresh butter
salt, nutmeg, white pepper

Method of preparation:

On a moderate heat, place a deep pan in which you melt the butter.
Remove the pan from the heat and spoon by spoon add the flour.
Return the pan to the hob and add the milk for 5-7 minutes, stirring constantly.
Season with salt, pepper and nutmeg.

You must be careful not to cook the sauce longer than the allotted time, as it will change color and acquire an unpleasant tasty raw dough.

To avoid lumps, do the following: add cool milk to the hot butter with the flour. This temperature contrast will not allow the formation of “wolves”.