Béchamel sauce
Published on 5 December 2013
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Ingredients
100 g butter
100 g flour
1 litre milk
Salt and pepper
Nutmeg (optional)
Melt the butter in a saucepan.
Add the flour, stirring continuously, and cook for a few minutes, making sure the flour does not colour too much.
Add the boiling milk and continue stirring.
Season with salt, pepper and grated nutmeg if liked.
Cook gently, mixing thoroughly to remove any lumps, for about 10 minutes without stopping stirring.
Ready for lasagne, cannelloni or vegetable gratins.
100 g butter
100 g flour
1 litre milk
Salt and pepper
Nutmeg (optional)
Melt the butter in a saucepan.
Add the flour, stirring continuously, and cook for a few minutes, making sure the flour does not colour too much.
Add the boiling milk and continue stirring.
Season with salt, pepper and grated nutmeg if liked.
Cook gently, mixing thoroughly to remove any lumps, for about 10 minutes without stopping stirring.
Ready for lasagne, cannelloni or vegetable gratins.
Original source: https://incucinaconlilly.com/2013/12/05/salsa-bechamel-la-base/
Reserved advertising space · no adverts are active