Béchamel sauce method


Stone grams of fractured butter to small cubes.
One third of the multilateral flour.
Four cups and a half of liquid milk.
Seventy-five grams of the cheese.
A quarter of a teaspoon of salt. Sprint of nutmeg.


Put the butter in a middle heat and leave it so melt, then add flour and primping for two minutes until they are taking.
Remove the fate of fire and add milk on batches and move quickly so the flour is not bloc, and move well until the mixture becomes smooth. Recovery to fire and move it up to boil and become thick mixture from 10-12 minutes, then add salt, nutmeg, cheese and move until melt.

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