Filter
Reset
Sort ByRelevance
Stephanie Murrile
Bechamel
Italian whipped creamy sauce that fits perfectly with pasta and vegetables
Share
Tweet
Pin
Whatsapp
Print
Directions
-
Melt the butter in a saucepan with a thick base on low heat.
-
Mix the flour and let it cook for 3 minutes on low heat.
-
Add the milk in shoots on low heat while stirring with a whisk. Add the next shoot only when the previous one has been recorded.
-
Leave to cook gently on low heat for 2-3 minutes, while stirring. Season with pepper and salt.
Blogs that might be interesting
-
25 minSide dishFrikadellen, sambal oelek, ginger powder (djahe), ketjapmarinademanis, garlic, oil, snow peas,frikadell skewer -
25 minSide dishzucchini, yellow bell pepper, Red pepper, Red onion, (olive oil, sea salt, freshly ground four seasons of pepper, Mozzarella, fresh chive pesto,salad of grilled vegetables with mozzarella -
15 minSide dishpotatoes (Vitelotte Noir), sea salt, hazelnuts, forest outing, celery, garlic vinegar, olive oil with truffle flavor, freshly ground black pepper,lukewarm potato salad with truffle vinaigrette -
10 minSide dishRed pepper, garlic, rice oil, edamame in the pod, lime,edamame with garlic and red pepper
Nutrition
220Calories
Sodium5% DV125mg
Fat23% DV15g
Protein12% DV6g
Carbs5% DV16g
Fiber12% DV3g
Loved it