Gentle milk Bechamel sauce goes very well with cheese, vegetable, fish dishes
Ingredients:
400 ml coconut milk, diluted up to a liter of boiled water or 1 liter of regular milk
120 g of butter
3 tbsp. flour
1/2 tsp. nutmeg ground
- We melt the butter in a saucepan, add the flour, then little by little, stirring constantly so that no lumps form, pour in the milk (I usually stir with a whisk).
- Add nutmeg and constantly cook while stirring until the sauce thickens.
I prepare bechamel sauce in another way. I don’t take oil at all.
- I boil 900 ml of milk, add 3 tablespoons to the remaining 100 ml. flour and nutmeg, beat well so that there are no lumps.
- When the base milk boils, slowly pour milk and flour into it, actively stirring with a whisk.
- Let it thicken and remove from of fire
- The sauce is ready!
Béchamel goes perfectly with fish, dishes made of boiled / stewed / fried vegetables, rice, it is also an integral ingredient of lasagna.
