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Bechamel (2 servings)


Kitchen Tools


  1. Grab a stick of butter and use the butter knife to cut a segment of about 50gr.
  2. Put the butter in the pot and set it to low heat. Move around every now and then until the butter is melted (around 1 minute, maybe less).
  3. Use the spoon to add the flour and mix it with the butter. Let it sit a little until the mix has a faint nutty smell. Usually takes like 30 seconds.
  4. Start slowly adding the milk while mixing with the wooden spoon. You can do this by adding a bit of milk, mixing it and then adding more milk. Or you can also do that thing that chefs do where they mix and add the milk straight from the box at the same time. Both methods work.
  5. Once you added all the milk remember to add some salt and pepper and you're done!

Aditional Tips!

This sauce is extremely versatile and can be used in a wide variety of dishes. You can also do variations by adding shreddes cheese after step 5. Depending on which cheese you add you may get very interesting results.

I typically use the unidentified shredded cheese they sell at my local supermarket, but I've also used blue cheese and the resulting sauce is very interesting. Give it a try!

Also a hidden benefit to adding the milk straight from the box is that you don't need to wash the cup afterwards (because you never used it). Makes it worth practicing that method.

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