Published
Classic Béchamel Sauce
[nlg:1033406]
Ingredients
Always check ingredient packaging for allergens and dietary suitability. Any nutrition or dietary labels are estimates and not a substitute for professional advice.
Method
I
Melt butter in a pot over low heat.
II
Add flour slowly while stirring as to not burn.
III
Add 400ml milk in to the pot little by little.
IV
Add a bouillon cube and keep stirring till it melts and becomes as thick as custard cream.
V
Turn off the heat.