The white sauce or bechamel sauce, is a French-born salsa. It is one of the basic sauces of French and Italian cuisine, but is also widespread in England where he is also known as white sauce (white sauce). The preparation of the béchamel sauce is to make a roux, a compound made with butter and flour and milk brought to the boil in such a way that the sauce thickens. To make the sauce it takes 10 minutes, but they are well spent, because the taste of the homemade one is a different story for me;)
- Ingredients for 4 people:
- 500 ml of milk
- 50 g flour
- 50 g butter
How to make the sauce
Melt the butter over low heat, once melted, add the flour slowly.
then form a roux by Mix well.
Dilute the mixture with previously heated milk, adding it to the wire and stirring constantly so as not to create lumps.
Stir until the sauce thickens, then add salt and grated nutmeg and simmer the sauce until it boils.
Upon reaching the boil, simmer until the desired consistency. The consistency of the sauce should be thick for fillings or semi-liquid for seasoning.