French Bechamel sauce

French Bechamel sauce
  • Milk - 500 ml;
  • Desertnyi Osoblyvyi 40% margarine, from TM Mako - 30 g
  • Nutmeg - a dash,
  • Black ground pepper - a dash,
  • Flour - 30 g
  • Salt - to your taste
Method of cooking
  • step 1

    Put a clean heavy-bottomed cooking pot on the fire and let the margarine melt.

  • step 2

    Now turn off the fire and introduce wheat flour little by little.

  • step 3

    Whip the flour and butter with a whisk.

  • step 4

    Then put the sauce on a low fire and keep on stirring for approximately 3 minutes.

  • step 5

    Little by little, keep on stirring, start adding milk to the sauce - start with 150 ml.

  • step 6

    While working a whisk, pour another one third of the milk volume indicated in the recipe.

  • step 7

    As soon as the balls disappear, pour the rest of the milk and leave the milk to boil down for 20 minutes on a slow fire. Approximately 4 minutes before the end of boiling, add and salt our sauce.

  • step 8

    In order to make your Bechamel sauce good and contain no balls at all, grind it through the sieve.

  • step 9

    That's all, now the finest Bechamel sauce may be freely used as intended - for dressing salads, making other dishes or sauces.

Presentation of the Company

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