Sauce Bechamel (Belgian) white-sauce creamy

Name: Sauce Bechamel (Belgian) white-sauce creamy
Total time: 600 s
Yield: 2 person
Cuisine: Pakistani
Ingredients: 2 Tablespoons Flour; 2 Tablespoons Butter; Cream or Milk as required; Salt and Pepper to taste; 1 pinch Thyme; 1 pinch Mustard seeds grounded; 1 Tablespoon Parmesan cheese; Mushroom or broccoli as required

Ashi Mir Lahorizaiqa.pk @AshiMir_LahoriZaiqa

Brussels Belgium

#Joy
#CookwithNosheen

The French (Belgian) term for this medium thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient ,this cautionary measure may not be necessary.
I used cream instead of milk for the creamy structure.
# thanksCookpad

#Joy
#CookwithNosheen

Ashi Mir Lahorizaiqa.pk @AshiMir_LahoriZaiqa

Brussels Belgium

#Joy
#CookwithNosheen

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Ingredients

10 minutes

2 person

2 TablespoonsFlour
2 TablespoonsButter
Cream or Milk as required
Salt and Pepper to taste
1 pinchThyme
1 pinchMustard seeds grounded
1 TablespoonParmesan cheese
Mushroom or broccoli as required

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Steps

10 minutes

1

Melt the butter in a pan,on low heat.
2

Add flour and cook, stirring constantly until paste cooks but don't let it brown add the hot milk or cream, continuing to stir as the sauce thickens.
3

Add salt and Pepper, mustard seeds, cooks, add cheese and stirring for 2 minutes
4

Add mushrooms or broccoli (its optional) cook 2 minutes and remove the pan from the heat. To cool this sauce for later use. Cover it with wax paper or pour film of milk over it to prevent a skin from forming.

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Ashi Mir Lahorizaiqa.pk @AshiMir_LahoriZaiqa

on January 27, 2021 06:56

Brussels Belgium

I love cooking, I'm foodie person,I think "Real cooking is more about following your heart then following recipes "cooking requires Confident guesswork and improvisation - experimentation and substitution,dealing with failure and uncertainty in creative way.