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Bechamel sauce step-by-step
Italian whipped creamy sauce
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Directions
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Heat the butter in a pan until it starts to discolour slightly.
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If the butter becomes very brown, the binding power decreases, and some extra flour is needed.
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Stir the flour through the melted butter. Let the mixture simmer for 2-3 minutes on a low heat so that the flour will cook, stirring occasionally.
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Add a dash of milk and stir well, until all the liquid boils and the mixture binds.
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Add the next shoot only when the mixture has been stirred completely smoothly. Boil the sauce for 2-3 minutes and season with salt and pepper.
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Nutrition
325Calories
Sodium0% DV1.340mg
Fat32% DV21g
Protein32% DV16g
Carbs5% DV16g
Fiber24% DV6g
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