White sauce is fundamental for the preparation of some soups, desserts, soufflés, pastas, greens, and many others. Its preparation is easy however you must pay shut consideration in order that lumps don’t kind.
Substances
Butter, 50 g
Flour, 2 heaping tablespoons
Milk, ½ liter
Salt and pepper to style
Nutmeg, non-obligatory
Preparation
– Warmth the milk till it’s about to boil.
– In a separate pot, soften the butter over low warmth.
– Take away the butter from the warmth for a second, add the flour and blend very effectively.
– Salt to style (incorporating the salt at this level within the preparation will assist forestall lumps from forming).
– Convey the preparation again to a mild warmth, stirring always, with a wood spoon, till it turns golden brown.
– Add the milk whereas always stirring, with a wood spoon.
– Season the white sauce with pepper and grated nutmeg.
– Cook dinner, stirring always, till the white sauce boils for at the very least a minute and thickens.
– Take away and use in preparations that require it.
