Sauce "Bechamel"

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By posting this recipe, I don't pretend to be the discoverer. There are many publications on this topic. I want to share a personal experience of using the sauce in the tradition of the local cuisine. France and Spain are neighboring countries but their cuisine is significantly different from each other: the Spaniards, unlike the French, do not use butter when cooking, everything, including desserts, is made on olive. But what about the sauce? That's what I want to tell...

Ingredients for Sauce "Bechamel"

Step by step instruction of cooking Sauce "Bechamel"

Шаг 1

In the Spanish kitchen there are two kinds of sauce: medium thickness for grilling and thick for stuffing.

Шаг 2

To enhance the smell used nutmeg, allspice.

Шаг 3

Onions finely cut and fry in olive oil until Golden brown, add the flour, brown to cream color.

Шаг 4

A thin stream pour in milk, stirring constantly, bring to a boil, proverjaem 10 min., add spices.

Шаг 5

You can add finely chopped parsley.
Cover tightly that no film was formed.

Use for roasting vegetables, meat dishes.