How to prepare White sauce / Bechamel Sauce.
Methods
1. Warm the milk with onion pique(Half of onion wrap with bay leaf and stuck with two cloves) on low heat just until little bubbles begin to form at the edges. Then remove from heat.
2. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.
3. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt, pepper and nutmeg to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
4. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
Recipe Names and Quantity
Milk, Heated : 300 milliliter
Onion, Peeled : 1 pcs
Bay Leaf : 1 pcs
Cloves : 2 pcs
Butter : 2 tbsp
Flour : 2 tbsp
Salt : To Taste
White Pepper, Ground : To Taste
Nutmeg : 1/2 tsp
0 comments:
Post a Comment