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BECHAMEL SAUCE
Nb persons: 0
Yield:
Preparation time:
Total time: 20 MINUTES
Source:
| 4 LITRE | MILK |
| 2 CUPS | BUTTER |
| 1 CUP | VEGETABLE OIL |
| 3 CUPS | ALL PURPOSE FLOUR |
| 2 TSP | GARLIC POWDER |
| 1 TSP | SEA SALT |
| 1/2 TSP | WHITE PEPPER |
| 1/2 TSP | NUTMEG |
| 55 g | PARMESAN |
| 55 g | ROMANO CHEESE |
IN ONE POT, WARM MILK. SET ASIDE.
IN ANOTHER POT COMBINE OIL AND BUTTER. MELT. ADD FLOUR, WHISK TO COMBINE. COOK TO THICKEN.
GRADUALLY ADD WARM MILK AND WHISK UNTIL SMOOTH AND THICKENED.
ADD SPICES. REMOVE FROM HEAT.
ADD CHEESE.
COVER WITH PLASTIC WRAP DIRECTLY ON THE SURFACE OF THE SAUCE.
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