Béchamel sauce

Béchamel sauce
Prepare ingredients.
Prepare 300 milliliters of milk in a cooking pot.
Add 1 bay leaf.
Add 6-8 peppercorns.
Add 1-2 slices of onion.
Add 1 mace.
Turn heat to medium.
Simmer for 3-5 minutes.
Turn off the heat, cover the cooking pot and let the milk rest for 10 minutes.
Transfer to a bowl.
Throw bay leaf, onion slices and mace away.
Heat 2 tablespoons of butter in a cooking pot.
Add 3 tablespoons of flour.
Stir briefly.
Pour milk gradually ...
Stir constantly ...
Add 1/2 teaspoon of salt.
Add 1/2 teaspoon of pepper powder.
Stir it until thickens.
Remove from the heat and let it cool down a bit.

Description

Béchamel sauce is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine. It is used as the base for other sauces.

Ingredients

300 milliliters milk
1 bay leaf
6 peppercorns (5-8)
1 mace (dried reddish covering of nutmeg seed)
2 tablespoons butter
3 tablespoons flour
1⁄2 teaspoon salt
1⁄2 teaspoon pepper powder