White sauce according to step by step recipe with photo

Kitchen appliances and utensils

2 liter stewpan with a thick bottom,
culinary whisk
beaker.

Ingredients

Wheat flour - 3 tbsp. l with a small hill
Milk - 750 ml
Butter - 3 tbsp. l
Table salt - to taste
Ground black pepper to taste
Parsley - 1 sprig

Step cooking

Melt 3 tablespoons of butter in a small saucepan over medium heat.
Put in a stewpan with melted butter 3 tablespoons with a small hill of wheat flour.
Mix flour and butter well, fry the mass over low heat, stirring with a spoon or a cooking spatula, 1-3 minutes until the flour is golden brown. During this time, the flour should completely disperse in the oil.
Pour 750 ml of milk into the stewpan, cook the sauce over low heat with continuous stirring with a whisk. Thanks to this action, lumps will not form in the sauce.
After the sauce has thickened, add table salt and ground black pepper to your liking. If you wish, you can add a drop of grated nutmeg (on the tip of a knife), fried onions, garlic.
Cook the sauce to the desired density. The longer you keep the mass on fire, the more dense it turns out. Note that after cooling, the sauce becomes even thicker.
Pour the cooled sauce into the gravy boat, garnish with parsley leaves ripped from 1 branch.

Also, the sauce can be used to prepare other dishes. White bechamel sauce in milk is universal, it goes well with dishes of meat, poultry, fish, vegetables, and climbing. This sauce is considered the base white sauce, it can be changed by adding a variety of spices, aromatic herbs and additives to the dish, it depends on the dish to which the sauce will be served. The sauce is considered a traditional French dish.

Video recipe

Watch the cooking of white sauce in dynamics in the video below. Make sure that cooking white classic bechamel sauce is nothing complicated, you just need to accurately follow the recommendations of the cook.

Use this recipe and prepare a delicious and simple white sauce that will complement meat, fish or vegetable dishes on the family table.

And which sauces based on butter do you cook? What spices and herbs do you include in their composition? Share your experience in making sauces for meat and fish in the comments to the article.