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diff --git a/content/classic-bechamel-sauce.md b/content/classic-bechamel-sauce.md deleted file mode 100644 index f2ee580..0000000 --- a/content/classic-bechamel-sauce.md +++ /dev/null @@ -1,30 +0,0 @@ ---- -title: "Classic béchamel sauce" -date: 2021-03-21 -tags: ['basic', 'sauce', 'french', 'italian'] -author: yiusa ---- - -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. |