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Béchamel sauce (white sauce)

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Béchamel sauce (white sauce)

Já me vi em vários perrengues fazendo esse famoso molho bachamel, por vou deixar umas dicas valiosas por aqui. Read more


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Tempo de preparo

15 min(s)


10 servings

Jéssica Oliveira

  • Ingredients
  • Recipe
  • Onion1 dessert spoon
  • Garlic1 teaspoon
  • Salt to taste
  • Nutmeg1 coffee spoon
  • Milk1 l
  • Wheat Flour2 dessert spoon
  • Butter2 dessert spoon
  1. In a large pan put the butter, onion, garlic.
  2. Let it braise well, then add the flour. It will turn into a macinha, let it brown a little.
  3. It's this process that won't make your sauce taste like flour.
  4. As soon as it turns golden, add the milk little by little, put it in and stir with the fuet. And so it goes, calmly, so as not to clump.
  5. It is important that the fire is always at medium temperature.
  6. Once the sauce is ready and boiling, add the nutmeg and adjust the salt.
  7. This sauce is a base sauce in the kitchen. Enjoy and be creative with your recipes.
  8. OBS: If you want a firmer sauce use less milk and if you want more liquid you can add more.

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