Béchamel sauce is my favorite sauce. One of the best memories I have of my childhood is when my mother made it and gave me the flock. It wasn't anything MOP the Pan that had used. I ate the remains of mass bechamel that had stuck to the Pan, I loved. When we go to make this sauce should be careful of two things: the lumps and you do not hold. To solve the problem of the lumps, We will first make a roux (mix the flour with the butter) and when it is warm, Add, little by little, hot milk. So no grip, What we will do will be to use a slow fire for cooking.
Sauces and creams
1 liter of milk
50 GR of butter
50 GR of flour
Put the milk to heat.
We prepare a roux: pour in the Pan, simmer, butter and, When it is melted, Add flour and stir well.
Mix for a minute about.
We add the milk little by little, stirring, taking special care to dissolve all the lumps.
Let it cook for a few 10 minutes.
Add salt, pepper and nutmeg.
Recipes easy to https://recetasdecocinafaciles.NET /