French sauce
Description
Minimal ingredients — excellent result. The famous French sauce served in the world's finest restaurants is Béchamel. It's easy and quick to prepare. The most important thing is to avoid lumps and achieve a smooth consistency. If you're serving meat dishes or pasta, try this. Serve chilled or at room temperature.
Instructions
- 1
Step 1
1. This French sauce is used in casseroles and lasagnas, with meat dishes and salads, as well as with pasta and various dishes made from pasta. The sauce takes only 20 minutes to prepare. First, melt the butter.
- 2
Step 2
2. Add a few tablespoons of flour and oil, and begin whisking the sauce with a whisk or spatula.
- 3
Step 3
3. Mix until smooth, until the sauce thickens.
- 4
Step 4
4. We will get a sauce base brought to a boil.
- 5
Step 5
5. Gradually add the cream (you can use milk to make the sauce less fatty).
- 6
Step 6
6. Cook the French sauce until smooth. It should have a medium thickness. Continue cooking for about 5 more minutes, then add salt and pepper (if desired). Stir constantly.
- 7
Step 7
7. The final consistency of the sauce should be smooth, without lumps or a starchy, glue-like texture.