Bechamel sauce (white sauce)
The trick for professionals is to simply use strainer. With just a little effort, bechamel sauce can be used as a restaurant ingredient. Add milk in small amounts at a time to prevent lumps. Stain it with soaking to give it a smooth finish. Furthermore, by stirring the finished sauce and cooling it all at once with ice water, it prevents films from forming and lumps on the surface. If you make it hard, it can also be used as a cream croquette.
How to make it
1
Put the butter in a pot and place it over low heat, and once it melts, add the sieve flour, and heat it with a wooden slather to prevent it from burning.
2
After frying for 5-6 minutes, add a small amount of milk at a time, add the fresh cream, simmer for another 2-3 minutes, and season with salt and pepper.
3
This is the point! Sprinkle onto a bowl, pour in 2, squeeze it from the left and right sides to strain it. With this extra effort, you'll get a professional finish.
4
Cover with ice water, mix with a rubber spatula and "cool" it all at once, so that it won't come out and the surface will not come out and the surface will give it a smooth finish.
Materials 4 people
-
- Salted with butter
- 30g
-
- cake flour
- 30g
-
- milk
- 240ml
-
- Fresh cream
- 20ml
-
- salt
- A little
-
- Pick it
- A little
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
Limited time price reduction! Winter flavor! Crab special is now on sale!
