Put a clean heavy-bottomed cooking pot on the fire and let the margarine melt.
Now turn off the fire and introduce wheat flour little by little.
Whip the flour and butter with a whisk.
Then put the sauce on a low fire and keep on stirring for approximately 3 minutes.
Little by little, keep on stirring, start adding milk to the sauce - start with 150 ml.
While working a whisk, pour another one third of the milk volume indicated in the recipe.
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.
In order to make your Bechamel sauce good and contain no balls at all, grind it through the sieve.
That's all, now the finest Bechamel sauce may be freely used as intended - for dressing salads, making other dishes or sauces.
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