Tuesday, April 13, 2010

Bechamel or White Sauce -- Saltsa Bechamel

4 tablespoons Butter
6 tablespoons Flour
1 teaspoon Salt
1/4 teaspoon pepper Pepper
(Optional) Dash of Nutmeg
2 cups Milk

Melt butter over a low heat; add flour, salt, pepper and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Makes 2 cups.
With Eggs: When sauce is thick, remove from heat and gradually add 2 eggs, slightly beaten, stirring constantly.
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