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Pour the milk into a saucepan; add the onion slice, peppercorns, mace and bay leaf. Bring almost to the boil; remove from the heat and cover. Then leave to infuse for 30 minutes and strain. Meanwhile melt the butter in a saucepan, stir in the flour and cook, stirring, for 1 minute until cooked to obtain a roux.

Béchamel Sauce


Recipe for bechamel sauce

  • Very Tasty Sauce for Vegetables 

Ingredients  

  • 300 ml semi-skimmed milk

  • 15 gr. flour

  • 1 onion slice

  • 6 peppercorns

  • 1 mace blade

  • 1 bay leaf

  • 15 gr. butter

  • Salt

  • Pepper

  • Grated nutmeg

 Preparation

  1. Pour the milk into a saucepan; add the onion slice, peppercorns, mace and bay leaf.

  2. Bring almost to the boil; remove from the heat and cover.

  3. Then leave to infuse for 30 minutes and strain.

  4. Meanwhile melt the butter in a saucepan, stir in the flour and cook, stirring, for 1 minute until cooked to obtain a roux.

  5. Season with salt, pepper and nutmeg to taste.

  6. Put it all together and cook until the sauce is thickened and smooth, stir constantly and simmer for 2 minutes.


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