Directions
Creamy Béchamel Sauce, or known as the mother of sauces, can be easily and simply prepared at home from two basic ingredients, and you can add additional flavors if desired.
The advantage of homemade béchamel is that there are no preservatives, and if you wish, you can develop a taste just the way you want it.
If you decide on a simple sauce, it is enough to add nutmeg and a pinch of salt.
If you are preparing pasta, you can add grated Parmesan to the sauce at the end, or enrich the pasta with mushrooms.
What’s important about this sauce is the creaminess and the nice thickness, and that’s why only one tablespoon of flour is enough. If you add more or less milk, or if you boil it too long, it will be too thick.
Pay attention of this details if you are beginner and prepare this delicious sauce.
Ingredients
1 cup of milk
1 tablespoon of flour
nutmeg
pinch of salt/parmesan
Add a spoonful of flour to a few spoonfuls of olive oil into a pan on low medium heat. Fry it briefly on low heat, stirring constantly and making sure that the flour does not darken and burn. Then add a cup of milk and stir constantly so that there are no lumps in the sauce. When it thickens a little, take it off the heat and add nutmeg and salt to taste. Keep in mind that the sauce will thicken more as it cools. In case you don’t like the density, add more milk and briefly return it to the heat. After a few attempts, you will know exactly the density that you will like the most. At the end, you can also add grated Parmesan.
When preparing the pasta, you can start by frying fresh mushrooms with spices, and prepare the sauce in the same pan. Add the cooked pasta to the prepared sauce, mix the flavors and serve.
Grate Parmesan cheese and sprinkle with chopped parsley.
Toast with a glass of white wine!
