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June 17, 2010

Béchamel sauce

Bechamel Sauce
Béchamel sauce

Butter 60 grams
White flour 2 tablespoons
Cold milk 1 ½ cup
Salt and black pepper to taste


Heat the butter in a medium pan over low heat. Add the flour and stir for 1 minute, or until the mixture is golden. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and begins to thicken. Simmer for another minute over low heat. Add salt & pepper to taste.