Creamy Bechamel or white sauce recipe

white sauce

origin-france      storage temprsture  6-8 degree celsius

it is a mother sauce used for making pastas and its other derivatives.

1.white Roux + milk  = white sauce

ingredients

1. butter- 100gm

2.refine flour-100 gm

3.milk- 1 litter

4.studded onion (half onion + clove+bayleaf)

5. salt, papper to taste

method

1 make white roux( melt butter in a pan add refine flour mix properly) .

2.heat milk ,add studded onion and simmer.

3.add white roux into milk whisk or mix properly and strain.

4. store in container add some butter on top.