Béchamel is a classic French sauce. It was most often used for Lazagne, filling the layer one by one.
Since my sister, who lives in France for 5 years, I decided to add it to my dish, and for one thing I know whether it is different from the original.
In fact, the sauce is very simple, and I'll tell you the secret, after which this dairy handsome, will be inherently connected with you for many years.
Everything is simple, the taste of Béchamel will be directly proportional to the taste of your milk. Those. what taste you will have milk of such taste and will be sauce. So, let's begin!!!
We need:
Butter 40g
t. s. flour without a hill
1 glass of milk
2-3 leaves of laurel
ground black pepper
salt
The stigma of saffron and garam-masala, I added from myself, I advise you to do just with pepper and salt, and then experiment.
Then we need to melt butter, in a frying pan or in a pan it does not matter.
When the oil has melted, pour in the flour and mix it with a whisk to avoid the formation of lumps.
Here is a mixture, you should get it.
Then pour gradually milk without forgetting to stir it with a whisk.
And do not forget you are the master of this sauce and you control its density, longer boiling = more density. And do not forget, it's worth the sauce to cool a few degrees, it instantly becomes thicker. There is nothing to worry about, it can be easily corrected by adding broth or milk to it.
The color of the sauce also depends on your desire. want to be darker, dilute the oil longer.
When my sister arrives, she always shows me the singers who are currently tearing up France. And I, in turn, show her ours. It turns out a kind of battle.
But this singer, I was pleasantly surprised. And I, now with him, also drive, steering, steering !!!!)))
Bon appetit all !!!!!!
