Béchamel sauce or white sauce is one of the most classic French sauces that are the basis of much French cuisine. This sauce is used in most recipes as lasagne, pasta and cheese in the oven and can even be added to tasty soufflés.
Ingredient:
- 800 ml. Milk
- 400 ml Water
- 5 Tablespoons cornstarch
- 3 Tablespoons butter
- Salt, pepper and nutmeg as desired
Method :
In a wide pan or saucepan, let the butter melt. Turn off the stove and add the flour, stirring well with a fork. Then pour the cold milk and water and mix well to unite the ingredients. Season with salt, pepper and nutmeg, always stirring until sauce is thickened on low heat.
As soon as the sauce is thick and forming bubbles, remove from heat.
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