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B?chamel sauce


Ingredients:
3 or more tablespoons of butter
5 tablespoons of all purpose flour
2 cups (can vary) of milk or 1/2 & 1/2
salt and pepper

Preparation:
The quantity of liquid varies according to how thick or thin you want the sauce.
Over a moderate heat use a sauce pan to melt the butter.
Add all of the flour and mix well, heating it for a few minutes until thepaste is a light golden brown.
Take the pot off the heat and pour in all of the cold milk or 1/2 and 1/2. Stir well and put it back on the burner. Keep stirring until the butter and flour paste begins to melt and the entire mixture starts to thicken.
Season with a bit of dash of salt but don't forget the pepper!
A good bchamel just isn't the same without a good dash of white or black pepper or a touch of nutmeg.
With such a stunning homemade sauce, you'll never use anything from a package again. You can make it thin to pour over a chicken dish or use a thick one with some sauted mushrooms to fill some puff pastry.

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