BECHAMEL, SPECIAL WHITE SAUCE

THE ORIGINAL RECIPE IS:

50 Grams of Fat (butter)

50 Grams of Flour (or cornstarch)

500 cc. of Milk (desnada or he informs)

Salt

Pepper and Nutmeg

1st we Start by warming the butter in a cacerolita, and you are adding the flour, of to little, and are stirring with a wooden spoon (stick) to rummage until it is gilded a little, and when it is warm and scarcely gilded I am adding of to little the lukewarm milk.

2nd to Keep on removing, and to hope that it should be mixed well, and when he should boil, to hope a few minutes so that it should be cooked and should thicken.

WAY OF PREPARING IT WITH MICROWAVE

To place all the ingredients inside bowl type Pyrex, and to put to all potency during 6 ó 7 minutes, stirring every two minutes.

To leave that I thickened and to flavor.

DIFFERENT FILLINGS FOR THE SAME SAUCE

Variants:

Sauce of CHEESE: When it is already ready to add to him, 50 or 75 grams of grated Parmesan.

Sauce of MUSHROOMS: To add to him 75 grams of mushrooms cut in plates, or cooked in and cut in plates

Sauce of PARSLEY: To add 15 grams of cut parsley to him. Aproximádamente 1 spoonful.

Sauce of CAPERS: to add 1 to 2 spoonfuls of cut capers.

Sauce of ONIONS: 100 grams of onion cut and gilded in frying pan before placing.

Sauce with HARD-BOILED EGG: To add 1 cut hard-boiled egg.

If the sauce bechamel is to join it to a few pastas, it is better to prepare it lighter. Then it is called a Clear Sauce, and the ingredients that we would have to put less sound, 25 grams of butter and 25 grams of flour.

We make the rest of the ingredients equal! You will have left exquisite, do prove it!