Béchamel
Béchamel
Place of origin :
- France
Main Ingredents :
- Butter
- Flour
- Milk
Ingredent :
- 60g unsalted Butter
- 1/3cup Plain flour
- 4cups full cream Milk
- Salt & Papper
Method :
1. Add butter into a saucepan in low-medium heat.
2. When butter melted and flour to make roux in yellow colour.
3. Remove from heat ,add 1cup of milk ,reduce heat.
4. Retune to heat and stirring.
5. Repeat No.3 and No.4 until use all milk.
6. Seasoning with salt & papper.
7. Use sieve to let it more soomth.