Bechamel sauce
Ingredients for 1 person
Ingredients · Servings 1
- 25 g butter
- 30 g flour
- 300 ml milk
- Snut nutmeg
- Salt and pepper
Method · 10 min
- Melt the butter in a saucepan. Do this carefully and make sure the butter does not brown.
- Add the flour and stir it together with a wooden spoon. Let the flour cook over low heat for a few minutes. The mixture you get now is called a roux. The roux is ready when it turns slightly white and feels sandy. If you take a little between your fingers, it should feel dry, just like sand. Be careful, because it can still be hot!
- Now, using a whisk, gradually mix the cold milk into the roux until a smooth sauce forms. Let it simmer gently for a few minutes while continuing to stir.
- For the cheese sauce, now mix the grated cheese into the sauce. Season the béchamel sauce with some pepper, salt, and nutmeg. The sauce is ready when it clings slightly to your spoon. You can compare it to a thin yogurt.
pan
Melt the butter in a saucepan. Do this carefully and make sure the butter does not brown.
Add the flour and stir it together with a wooden spoon. Let the flour cook over low heat for a few minutes. The mixture you get now is called a roux. The roux is ready when it turns slightly white and feels sandy. If you take a little between your fingers, it should feel dry, just like sand. Be careful, because it can still be hot!
Now, using a whisk, gradually mix the cold milk into the roux until a smooth sauce forms. Let it simmer gently for a few minutes while continuing to stir.
