Merge branch 'master' into master

1 files changed, 31 insertions, 0 deletions

diff --git a/src/classic-bechamel-sauce.md b/src/classic-bechamel-sauce.md
new file mode 100644
index 0000000..a35cc1a
--- /dev/null
+++ b/src/classic-bechamel-sauce.md
@@ -0,0 +1,31 @@
+# Classic béchamel sauce
+
+Classic French sauce, base for a lot of dishes
+
+- ⏲️ Prep time: 0m
+- 🍳Cook time: 15-20 min
+
+## Ingredients
+
+- 5 Teaspoons unsalted butter
+- 5 Teaspoons flour
+- 1 litre whole milk
+- Salt to taste
+- Pepper to taste
+- Pinch of nutmeg
+
+## Directions
+
+1. Put your butter in your pot and let is slowly melt on medium to low heat.
+2. Once the butter is fully melted add the flour and stir it in to make a roux.
+3. Keep stiring your roux on medium low heat until it gets lightly golden brown and starts melling a bit nutty.
+4. Add about a glass of your whole milk and stir until combined, repeat this process until you have a thick sauce in your pan and new milk you add easily combines. Never stop stirring.
+5. At this point you can add the rest of your milk, if you skip the previous step you will end up with lumps of roux that are hard to get out.
+6. Lower your heat to low and keep stiring don't forget to get in the corners of the pot because your sauce will burn easily.
+7. Once your sauce has the desired thickness give it a taste and add your salt and pepper until it is to your liking. A pinch of nutmeg, preferably freshly grated, will also go a long way.
+
+## Contribution
+
+ -yiusa, eth: `0x68F1317c6512f0267fA711cafB6C134Ae968FA80`
+
+;tags: basic sauce french italian