Bechamel sauce


1.Put the butter to low fire or water bath so that the whey separates from the fat.

2.Boil the milk and let it refresh.

3.Sift the wheat flour.

4.In a thick container mix the flour with the butter fat.

5.Put to low fire during 10 minutes. Stir constantly using a wooden spatula (white roux).

6.Pour the milk and the butter whey over the roux.

7.Constantly stir with a wire whisk. Cook during 35 min.

8.If is not going to be eaten immediately, then, put some butter pieces over it.

(conceived for 5500 g)

Translated by: Osmany Ortiz González (Azurina)