U RecettAriel
Besciamella,
Salsa Béchamel,
Béchamel sauce
40 g. (1 1/2 oz.) butter
40 g. (1 1/2oz.) wheat flour
800 g. (29 oz.) whole milk
nutmeg
salt
Melt the butter in a pot, add the flour and stirring constantly pour the milk making sure to avoid lumps; add a little salt and the nutmeg and bring to boil.
You may want to use soy milk instead of cow milk and olive oil instead of butter.
Somebody prefers a lighter béchamel made just boiling 0, 5 L. (2 cups) milk, seasoned with salt and nutmeg. In another bowl, mix 50 g. (2 oz.) white flour and some spoonful of milk at room temperature.
Pour this milk in the hot one and cook gently for 3-4 minutes always stirring.
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