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Béchamel Sauce - 2 x 45 g (Somapro, France)
Les Dédicaces Culinaires dehydrated preparation for Béchamel sauce *.
Each pouch will give 500 ml of sauce. Serve with fennel, leeks, crabmeat, celery, aubergines or in lasagnes, pastas or toasted sandwiches.
* Béchamel sauce, also known as white sauce, is a basic sauce that is used as the basis for other sauces.
Ingredients: Wheat flour, salt, hydrogenated vegetable fat, cheese (Emmenthal 1.3%), aroma, onion, powdered butter, lactose, milk proteins, pepper, nutmeg.
Preparation: Dilute the powder in 500 ml of milk. Stir well and bring to a boil over medium heat. Let it boil for one more minute and continue stirring. Serve hot.
Tips: add Parmesan cheese, mushrooms, nutmeg or egg yolk to obtain new flavours.
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