Composition / ingredients
Cooking method
We peel the onion, divide it into 4 parts - we will need one, we stick the carnation buds into it.
Pour cold milk into a saucepan, put a piece of onion with cloves into it, and also add nutmeg and bay leaf. Bring to a boil over low heat and cook for 10 minutes, then remove the onion and lavrushka.
In a separate saucepan, we prepare the oil mixture. To do this, cut the butter into pieces, sprinkle them with flour and, putting them in a saucepan, send them to medium heat. When the butter melts, having acquired a homogeneous consistency, in a thin trickle, very carefully, pour half of the fragrant milk into it, stirring continuously (you need to do this with a wooden spatula). When the mass boils, pour in the rest of the milk and cook until thickened. At this stage, you can not let the sauce boil!
In the process of boiling, lumps may appear, which you can fight with a blender by mixing the bechamel at the end of cooking.
Season fish, meat or vegetables with sauce. Enjoy the new taste of familiar dishes!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Nutmeg - 556 kcal/100g
