Description
The technology of preparation of this sauce I saw in the program "French food at home" (French Food at Home with Laura Calder). I wanted a recipe "Bechamel" was always at hand, so I began to search for the equivalent to "Cook". After reviewing many options and variations and not finding one that would suit me, dared to add a recipe from "personal use" and to the public :)
Ingredients
-
Milk
500 ml
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Onion
0.5 piece
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Garlic
1 tooth
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Bay leaf
1 piece
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Butter
45 g
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Flour
45 g
Cooking
In warm milk put half onion, a clove of garlic and a Bay leaf.
Bring to a boil, remove from heat, give milk to cool and "brew" for 10 minutes. After that seasonings can be removed.
In a saucepan melt the butter. When it starts to boil, add the flour and stirring constantly, boil for 1 minute. So it turns out the "Roux" is flour fried in butter. If you cook longer, you get "brown Roux", it's more flavorful, but for the white sauce and Roux should be white :)
In the finished "ru" while stirring slowly pour in the milk and a few minutes to hold on low heat, again stirring - the sauce begins to thicken evenly, without lumps. Thickened the sauce with salt and pepper. Ready! Can be safely added to various dishes: baked macaroni and cheese, stews, even simple buckwheat will not look so obvious :)
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