I thought making bechamel sauce would be a big job but it was not as difficult as I thought it would be. Most recipes don't usually ask you to add salt and pepper but I'd rather add these things so that the sauce would have more flavour in it.
Bechamel is actually white sauce and it is said to be the mother of all sauces in French Cuisine and is used in Italian recipes. It was named after "marquis de Bechamel" who was a financier and held the title of chief steward to Louix XIV(http://en.wikipedia.org/wiki/B%C3%A9chamel_sauce).
Ingredients
4 c fresh milk
1/3 c plain flour
40 g butter
1/2 c grated cheese (cheddar or parmesan)
a pinch of nutmeg
salt and pepper to taste
Procedure
Mix milk and plain flour in a bowl.
Melt butter in a non stick pot.
Put the fire on low.
Pour the milk-flour mixture onto the pot.
Continue mixing.
Add salt and pepper.
Remove from fire when it is thick.
Mix in nutmeg and cheese.
Pour on top of your pasta.
A comment or two will be appreciated...
Bechamel is actually white sauce and it is said to be the mother of all sauces in French Cuisine and is used in Italian recipes. It was named after "marquis de Bechamel" who was a financier and held the title of chief steward to Louix XIV(http://en.wikipedia.org/wiki/B%C3%A9chamel_sauce).
Ingredients
4 c fresh milk
1/3 c plain flour
40 g butter
1/2 c grated cheese (cheddar or parmesan)
a pinch of nutmeg
salt and pepper to taste
Procedure
Mix milk and plain flour in a bowl.
Melt butter in a non stick pot.
Put the fire on low.
Pour the milk-flour mixture onto the pot.
Continue mixing.
Add salt and pepper.
Remove from fire when it is thick.
Mix in nutmeg and cheese.
Pour on top of your pasta.
A comment or two will be appreciated...
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