Bechamel cream sauce (white sauce)(bei xia mei er nai you diao wei jiang bai jiang )

Bechamel cream sauce (white sauce)

Introduction:

"This white sauce has a very nice name: bechamel cream sauce. It comes from a book I bought, cooking vegetables at home. I changed the ingredients a little and fell in love with this white sauce once I made it. It's a versatile sauce. It's diluted to make soup, thicker to make sauce, and more to keep fresh in the refrigerator for a week. The sauce in the book is made of soybean milk. I use half of the cream and half of the milk. The former is more vegan and suitable for children's shoes that need to control their weight. The taste of this one I made is more rich and mellow, which is suitable for my noble taste. "

Production steps:

Step 1: 1. Material preparation;

Step 2: 2. Take a milk pot and melt the butter in a hot pot;

Step 3: 3. Put in the whole wheat flour and quickly stir until uniform;

Step 4: 4. Add the mixture of cream and milk;

Step 5: 5. Add water and stir while adding;

Step 6: 6. Add salt;

Step 7: 7. Add pepper to taste;

Step 8: 8. Stir until uniform and slightly thick.

Materials required:

Whole wheat flour: 2 tbsp

Butter: 20g

Cream: 35ml

Milk: 35ml

Water: 50 ml

Salt: 1 / 4 teaspoon

White pepper: a little

Note: this sauce can be made a little thicker first. It can be used to mix sauce or roast vegetables. It can be refrigerated in the refrigerator. When making thick soup, you can add water to dilute it. In fact, it's very simple. Looking at the picture, it seems to be complicated by me.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: other

Chinese PinYin : Bei Xia Mei Er Nai You Diao Wei Jiang Bai Jiang