White Sauce Bechamel - By Vahchef @ Vahrehvah.com

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Bechamel sauce otherwise known as white sauce is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine for example lasagna. This sauce is traditionally made by whisking scalded milk gradually into a white flour butter roux (equal parts of clarified butter and flour by weight). Another method, which is considered less traditional, is to whisk kneaded flour-butter (beurre manie) into scalded milk. The thickness of this final sauce depends on the proportions of milk and flour. White sauce bechamel recipe with Cuisine France. One of the most important sauce in french



30 grams butter
1 number egg beaten
1 1/2 cup milk
2 tbsp plain flour
to taste salt and pepper

1.melt the butter in a pan; remove from heat blend in the flour cook stirring occasionally till it turns light brown.

2.then reduce the heat add the milk gradually stir until the sauce thickness.

3.add the beaten egg and the seasoning to the sauce and take it out in a bowl

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