Cuisine25 minMoyen≈ 380 kcallu 5652×

Béchamel Sauce

Name: Béchamel Sauce
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 EL Butter, 2 EL Mehl, 250 ml Milch, Salz, Pfeffer, frisch geriebene Muskatnuss; 4 Tbspn butter; 4 Tbspn flour (sieved); 50 CL full cream milk; Salt and Pepper to taste; Optional: Nutmeg to taste; Optional: Add a onion studded with 2 - 6 whole cloves, and add 2 bay leaves may be simmered with the milk and then strained before adding to the roux (This makes a better flavorful sauce) SImmer the milk for 15 minutes on low heat

One of the key sauces for lasanga and oven dishes with fish and potatoes. timing, patience and practice are all it takes to make this wonderful sauce. This recipe is for 2 people.

One of the key sauces for lasanga and oven dishes with fish and potatoes.

≈ 380 kcal · 9 g de protéines · 24 g de glucides · 28 g de lipides — estimation IA par portion

Ingrédients

2 portions

Préparation

1
Melt the butter gently add the flour and wisk together on a medium to low heat. make sure it does not get brown
2
Little by little add the milk on a low hear. Stir fast to avoid lumps. Once the milk is integrated increase the heat and add the nutmeg, salt and pepper and boil up quickly.
3
On a a very low heat let the sauce simmer for another 10 minutes.

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