Bechamel Margarine

Bechamel Margarine. Ajoutez un peu de sel, de poivre et. Toujours à feu doux, versez un peu de lait et remuez pour délayer.

Bechamel Sauce or Besciamella (Tillie Henderson)

Depending on how much we do toast flour, we will get white, blonde or dark roux. Béchamel is thick, clinging to food in the way that a good sauce should—and it. Add the flour and whisk to mix.

In another pan, warm the milk.

Infographic The result is a silky cream sauce that can be used either on its own or as the base for countless other sauces.

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Bechamel sauce is made from a white roux (butter and flour) that we mix with milk spiced with white pepper and grated nutmeg. Add a pinch of salt, a little grated nutmeg and wishing a sixth of fine crushed stock cube (or, more conveniently, a pinch of powdered. NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps.

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