Bechamel sauce

One of the most common and simple is considered a recipe for béchamel sauce. It is served hot or chilled to meat, cereals, vegetables, fish, fruits. It is even used for baking products. From the base sauce, adding various components, you can make a variety of gravies to the main dishes. 

Béchamel is easy enough to cook at home. In a saucepan to melt the oil (50 g), add the sifted flour (2 spoons). Boil over low heat, stirring constantly with a wooden spoon or spatula, a couple of minutes until a light gruel. 

Without stopping to mix, a thin stream to pour 400 ml of warm milk of high fat content. Salt, add ground white pepper, a pinch of grated nutmeg. Stir so as not to form lumps. The density of the sauce can be changed by adding a different amount of liquid. 

The sauce is brought to a boil and boiled over low heat for about 7-10 minutes until it thickens. Properly cooked, the sauce should slowly run off the spoon. 

Béchamel is the basis for other sauces, pastes, it is used for cooking lasagna, moussaka, julienne, etc. a Well-prepared sauce will strengthen and emphasize the taste of any dish.