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Mar 20, 2012

Béchamel Sauce/ White Sauce

This is a classic Béchamel sauce Recipe except that I give out the secret to a perfectly smooth sauce, lump free. No the secret is not to add the milk a little at a time. And nope, it's not to keep stirring.. Sorry you have been mislead for all this time... 

The Secret is to let the butter and flour get really hot and bubbly before adding the COLD milk!!

The cold milk will never  make the hot flour lumpy... 
So here you have it! Money back guaranteed haha.. No seriously, you have now the secret to a perfectly smooth Bechamel... I suggest you test it out and let me know how it works =)
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups milk

I used the Bechamel for the Spinach Lasagna, or Eggplant Gratin... Now that you know how simple and easy to make a perfect Bechamel, you have no excuse not to make more recipes and add it to more delicious dishes!


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