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Bechamel - White Sauce

 Bechamel - White Sauce is one of the mother sauces of French traditional cuisine


- 50 Grams (about 6 tablespoons) unsalted butter 
- 50 grams (3 1/2 tablespoons) flour 
- 2 cups (about 480 grams) milk


1. In a medium saucepan over medium-high heat melt the butter, until foaming. 

2. Add flour and cook stirring until bubbling. 

3. Slowly add the milk, whisking constantly. Cook, stirring with a wooden spoon, for 10-12 minutes, until sauce comes to the boil. Add salt and nutmeg, then remove from heat.

Your sauce is ready! You can use it Pasta, fish, pasta or vegetables.

This post first appeared on National Kitchen Recipes, please read the originial post: here

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Bechamel - White Sauce


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