Saturday, 5 October 2013

Beschamel / White Sauce

  • Butter - 2 tbsp.
  • Plain Flour / Maida - 2 tbsp.
  • Warm Milk - 1 cup
  • Salt & pepper to taste
How to prepare:
  • In a deep pan, heat butter. 
  • Add the flour and whisk so that the flour mixes with the butter. Whisk till the flour starts turning golden.
  • Lower the flame and add milk. Whisk so as to avoid lumps. 
  • When the sauce begins to thicken, add salt and pepper to taste and turn off the flame.
  • Using warm milk instead of cold milk will reduce the lumps in the sauce.