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Tuesday, 28 February 2012

Bechamel sauce

100 gr butter
100 gr flour
1 l milk


Step1:-melt the butter in a saucepan and add the flour making it cook for few minutes (Figure 1&2)
Figure 1
Figure 2

-at this point you got what the French call "roux".
-remove the pan from heat, add milk mixing with a whisk or a wooden spoon (Figure 3)
Figure 3
Step2:-return the pan on low fire and cook the sauce for 10-15 min or the time to thicken the sauce stirring from time to time (Fig 4)
Figure 4

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