Béchamel sauce

Béchamel sauce, also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine. It is used as the base for other sauces.

Additional info

Rate:
5.00
Difficulty level:
easy
Portion:
300ml
Preparation time:
0 minute
Cooking time:
15 minutes

Ingredients

300 milliliters of milk
1 bay leaf
6-8 peppercorns
1-2 slices of onion
1 mace (dried reddish covering of the nutmeg seed)
2 tablespoons of butter
3 tablespoons of flour
1/2 teaspoon of salt
1/2 teaspoon of pepper powder
 
 

Prepare the ingredients.

 
 

Advertising

Kotányi sponsors COOKLE.AT this year with many different spices and herbs.

kotanyi