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Bechamel Sauce

From the one star french chef Patrick Asfaux

Bechamel Sauce
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5.0/5 (29 votes)

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Cooking time :
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Recipe for a litre of finished sauce

  1. 80g butter
  2. 80g plain flour
  3. 1 litre full fat milk
  4. salt, pepper and a pinch of nutmeg


1- Make a roux: melt the butter down, add the flour and stir well with a whisk.
2- Add the COLD milk and stir well until the mixture reaches boiling point. Season well and add a pinch of nutmeg.
3- Clear it off, topped with a couple of parcels of butter to avoid the formation of a crust on the top of your bechamel sauce.
And that's all!
credits photo : Patrick Asfaux© A.F.Touch

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