Feel sick, Oil, Tomatoes, On steam, Recipes with milk

Bechamel sauce with tomatoes for steamed fish and vegetables

Ingredients

  • small onion
  • butter - 60 g
  • milk
  • feel sick
  • grated nutmeg
  • bay leaf
  • 2 tbsp. l. tomato paste or chopped sun-dried tomatoes (2-3)
  • salt
  • (2 glasses)
  • whole cloves

Cooking

Step 1

Prepare bechamel sauce according to the classic recipe: In a small container, mix milk, a quarter of an onion head, into which two cloves are stuck, bay leaf and nutmeg. Cook over low heat for 15 minutes. Remove onion, cloves and bay leaf. In a separate bowl, melt 30 g of butter, add flour. Fry over medium heat, stirring occasionally, 3-4 minutes, until lightly golden. Remove from fire, cool. Gradually add flour to milk, stirring constantly. Put the sauce on low heat, bring to a boil, whisking. Cook for 8-10 minutes, stirring often and removing the film, but do not bring to a boil. The sauce should have the consistency of a thick creamy soup. Strain through a sieve. Season with salt and pepper. To the finished bechamel sauce, add 2 tbsp. l. tomato paste or chopped sun-dried tomatoes. Strain. Before serving, add 30 g of softened butter to the sauce.

Gallery