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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 |