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Bechamel sauce

Bechamel sauce


  • Butter 3 tablespoons
  • Wheat flour 2 tablespoons
  • Milk 2 cups
  • Salt on the tip of a knife

  1. Pour milk into the pan and heat it (no need to boil).
  2. Melt the butter in a pan (make the fire medium or slightly less than medium).
  3. Add flour and mix well with a wooden spatula.
  4. Gently, in small portions, pour in milk, intensively stirring the sauce, so as not to form lumps.
  5. Bring sauce to a boil, stirring and simmer for 1-2 minutes. The sauce should thicken. Salt
  6. Turn off the heat and put the butter pieces into the sauce to prevent the formation of a film on the surface of the sauce.

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