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Classic bechamel sauce
Bechamel is perhaps one of the simplest and most popular sauces in European cuisine. Its basic basis is made up of only three components - butter, flour and milk. Meat, fish, vegetables and rice harmonize perfectly with it, but if you wish, you can also serve fruits!
How to cook Classic bechamel sauce
Step 1
Pour milk into a small saucepan. Stick cloves into the peeled quarter of the onion, then put it in milk. Add bay leaf and grated nutmeg. Put the pan with milk on low heat, bring to a boil and continue cooking for another 10 minutes. Remove from heat, remove onion with cloves and bay leaf.
Step 2
Put the butter cut into small pieces in a saucepan, sprinkle the pieces of butter with flour. Place saucepan over medium heat. Cook, stirring with a wooden spoon, 3-4 minutes, until butter and flour form a single mass.
Step 3
Pour half of the milk into the saucepan with the flour mass. Cook, continuously kneading the flour mass and mixing it with milk, until boiling. Pour in the remaining milk. Continue cooking in the same mode, not letting it boil any more, until the sauce acquires the consistency of a thick cream. Remove from heat, strain through a sieve. Season with salt and pepper to taste.
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