Making White Sauce=Beshamel Sauce
It is a sauce made with butter, flour, and milk, and it is very good to use when making cream spaghetti, clam chowder, Doria, gratin, etc.
2 serving
Within 30 minutes
sunny
Ingredients
  • Butter
    50g
  • Soft flour
    50g
  • Milk
    400ml
  • White pepper
    little
  • Salt
    1/3t
Cooking Steps
STEP 1/10
Melt the butter over low heat. Make sure to melt the butter slowly over low heat so that it does not change color.
STEP 2/10
Add 50g of flour
STEP 3/10
Stir well until smooth. Stir-fry slowly so that it doesn't smell like flour.
STEP 4/10
Don't pour cold milk all at once, but pour 50cc separately. It's about 3-4 T (45-60 T) each 60 T). If you pour it all at once, the flour and milk will separate, so you have to pour it little by little.
STEP 5/10
If you pour the milk in like this and stir it well, it becomes a lump of flour.
STEP 6/10
Add milk and stir it
STEP 7/10
We became one
STEP 8/10
Also, if you stir while adding milk, the dough will get bigger as time goes by. And then, if you pour in about 350cc of milk, it's slowly..As the dough melts, a soft cream is made.
STEP 9/10
Before pouring milk last, season with salt.
STEP 10/10
Add the last milk, stir it, and it's complete. White sauce is smooth enough..It's well-made. After cooling down the finished sauce, put it in a dry airtight container and store it in the refrigerator for a week.
When making white sauce, be careful not to press or burn the bottom as you keep stirring, so make it in a pot with a thick bottom if possible.
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