Sauce Bechamel

Sauce Bechamel. Whisking constantly, add the hot milk in a. Add grated onion and flour and mix well.

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Creamy, dreamy, buttery and nutty - this is a staple sauce you need in your repertoire. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. In a medium saucepan, melt butter over medium.

When the butter is melted, add the flour to the saucepan and whisk the two ingredients together to create a roux.

Whisking constantly, add the hot milk in a.

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Add the butter and onion to a large saucepan over medium heat. Once called by Artusi "Balsamella", it is one of the basic sauces of Italian cuisine. The resulting sauce should be smooth and velvety.

Judul: Sauce Bechamel
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Nestor Kraatz

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