Monday, November 13, 2006

Sauce Bechamel **

Bechamel, or white sauce, is a base for many dishes. For us it is important to have a good recipe for it, because we use it when we cook lasagna, and we love lasagna.
There are several schools when it comes to making Bechamel. I guess this recipe is from the "Add milk when it's warm, and little by little"-school.
You need:
- 50gr unsalted butter
- 50gr flour
- 500ml milk
- salt, pepper, nutmeg

In a saucepan, slowly heat up the milk until just below boiling point.
Meanwhile, melt butter over low heat in another saucepan. When it starts to foam, add the flour, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly.
Add the scalded milk a little at a time, and stir well to incorporate everything before adding the next amount. If the milk is warm the butter won't split, and there won't be any lumps.
When all the milk is added, season with salt, pepper and grated nutmeg.

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