«Béchamel»

Country of origin: France

One of the most popular base sauces, it is very easy to prepare it. Pasta, lasagna, baked vegetables taste better with this sauce, and the creamy texture complicates the dish and makes it professional.

Goes well with:

-       Lasagna

-       Souffle

-       Base for other sauces

Ingredients:

• Milk 400 ml.
• Wheat flour 1 Tbsp.
• Butter 30g
• Salt ½ tsp.
• Ground black pepper (to taste)
• Ground nutmeg ⅕ tsp.

Method

1)  Deep-bottomed saucepan over medium heat. Put butter in a saucepan, melt. Add flour and stir vigorously with a whisk, heat for 1 minute.

2)    Pour milk into a saucepan and continue stirring vigorously so that the sauce does not burn and lumps form. Cook until boiling and 30-40 seconds after boiling. If the sauce does not thicken, you can add 1 tsp. flour and stir well with a whisk.

3)    When the sauce has thickened, remove the saucepan from the heat. Add salt, black pepper, and nutmeg. The sauce is ready. It is served warm or used to make lasagna.