Bechamel Sauce
Mariano
Very easy and lovely for pastas, fish, vegetables, etc.
Prep Time 12 minutes mins
Course sauce
Cuisine French
- 1 liter milk.
- 100 grams flour. (3.52 oz)
- 100 grams butter. (3.52 oz)
- 1 splash white wine.
- 1 pinch nutmeg.
- 1 pinch salt.
- 2 bay leaves.
- 1 pinch black pepper. (Optional).
Preheat the milk to about 60 or 70 degrees.
1 liter milk.
Melt the butter.
100 grams butter.
Once melted add all the flour and cook for at least a minute mixing gently.
100 grams flour.
Add all the hot milk at once and stir well to break up any lumps.
Add the nutmeg, salt, bay leaf and white wine and stir over medium-low heat for a few minutes until the desired texture is reached.
1 splash white wine., 1 pinch nutmeg., 1 pinch salt., 2 bay leaves., 1 pinch black pepper.
Enjoy!
In this recipe I used 120 grams of flour because I needed the sauce thicker for this Schnitzel recipe but the traditional recipe is the one described above.
Keyword bechamel, flour, french, milk, nutmeg, salt, sauce, wine