Béchamel cream

Posted on May 28, 2010 in Sauces | 0 comments

INGREDIENTS

• 1lt milk
• 4 tablespoons all-purpose flour
• 1 stock cube or a little bit of salt
• 1 tablespoon butter

METHOD

1. In 100ml cold milk dissolve well the flour (you can use a blender).
2. Add the remaining milk in a saucepan and let it boil with the stock cube (or a little bit of salt) and butter.
3. Then stir with whisk until boiling.
4. Once boiling, add the milk mixture to the flour and continue stirring with the whisk slowly until clot and remove from heat.