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Bechamel sauce
15 min · 4 servings
Ingredients
butter
50 gmilk
500 mlflour
50 gsalt
to tasteHow to cook
1
Base
Melt the butter and pour in the flour. Stir until the mixture smells nutty.
Don't let the flour brown — the sauce must stay white.
2
Milk
Pour in the milk in a thin stream, stirring constantly with a whisk.
In a thin stream and stirring nonstop — that is the whole defense against lumps.
3
Thickening
Cook over low heat, stirring, until as thick as cream.
4
Salt
Salt and take it off the heat. Done!
Cook it step by step, with a timer, in the app