Bchamel sauce recipe
Ingredients for Bchamel sauce recipe
| Amount | Ingredient |
|---|---|
| 50 g | Butter |
| 50 g | Flour |
| 1 / 2 l | Whole milk |
| 1 / 2 l | Chicken or vegetable broth |
| Salt, white pepper | |
| 1 pinch | Nutmeg |
Bchamel sauce recipe Directions
In a shallow pan, the flour will be sweating in melted butter. Stirring constantly with a whisk. The mixture must not accept any color, according to the low heat to choose.
If the flour is well sweated out the entire liquid (cold) poured and stirred with a whisk. Slowly bring to a boil over medium heat, stirring constantly. So the sauce is smooth and lump free. The sauce should simmer gently for at least 15-20 minutes so the flour taste completely lost.
Finally, season with salt, white pepper and nutmeg to taste.
If you use the sauce to coat or browning of food and casseroles can be a bit thicker it (use a little less liquid). Should skin or lumps have formed - simply strain through a fine sieve.
