Composition / ingredients
Cooking method
Bechamel sauce (or white sauce) is very popular in the world. Many chefs even call him the king of sauces. The sauce is versatile: it is well suited to eating meat, fish, vegetables… It can easily be modified, can serve as the basis for the preparation of other sauces (you just need to add the combined components). And besides all this, the recipe for Bechamel sauce is very simple and accessible to you and me. We are going to prepare the white sauce now.
Pour the milk into a saucepan, finely chop the onion, chop the greens. We put the pan on a slow fire and throw chopped onions, herbs, and nutmeg into it, salt and pepper to taste. Bring to a boil and immediately remove from heat, leave to infuse for an hour, then pass through a strainer.
Take another saucepan, put it on the fire, melt the butter in it. Add flour and cook, stirring, for a minute or two. As soon as a homogeneous mass is formed, gradually add milk from the first saucepan. We make sure that flour lumps do not form. Bring to a boil, stirring constantly.
Caloric 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
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 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
- Pepper - 26 kcal/100g
- Table salt - 0 kcal/100g
- Nutmeg - 556 kcal/100g
