White bechamel sauce with milk and flour
Composition / ingredients
8
Servings:
Cooking method
1) Melt the butter over medium heat, add the flour and stirring thoroughly, let the flour fry a little for 2 minutes.
2) Then we introduce milk at room temperature in a thin stream and stir it well with a whisk to avoid the appearance of lumps. Let the milk boil, add spices, salt to taste. The sauce should still simmer for a minute, if the sauce is very liquid in consistency, then let it boil a little more, but keep in mind that after cooling, the sauce will not thicken much more. The sauce is served warm in the form of. The sauce can be stored in the refrigerator for two to three days. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Nutmeg - 556 kcal/100g
