French bechamel sauce: the main secrets of cooking

Bechamel sauce is an excellent French sauce that is a great addition to many dishes, such as potatoes with this sauce, and meat and fish dishes – they will all be simply amazing together in it. Moreover, it is easy to prepare, the most important thing is to observe the proportions and cook it properly.

Today, FoodOboz editorial team shares with you the secrets of making a delicious sauce, as well as a recipe that will help you learn how to cook real French bechamel.

The secrets of cooking:

1. The temperature should be moderate so that no ingredient burns.
2. Be sure to sift the flour.
3. When melting the butter, make sure that it does not burn, but simply melts.
4. A prerequisite for cooking the sauce is to mix everything vigorously so that the flour does not take on lumps.

Ingredients:

• Milk - 500 g
• Flour - 30 g
• Butter - 30 g
• Nutmeg - 0.5 tsp
• Salt - to taste

Method of preparation:

1. First of all, melt the butter over low heat.
2. Sift the flour and gently add it to the butter, stir with a whisk until it turns golden, but make sure that the flour does not burn.
3. Next, add the milk and mix everything so that there are no lumps and the mixture becomes smooth.
4. Then add a pinch of grated nutmeg, and salt and cook the sauce until it thickens, stirring constantly - about 2 minutes.

It is worth noting that it will be a great addition to pasta, meat, and fish dishes. Store the finished sauce for no more than 2 days.

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