Béchamel preparation - Maizena
Bechamel sauce, or white sauce, is a classic French cream sauce that you have to try. It's made with a roux of butter and flour, cooked in milk and it's one of the "mother" sauces that chefs have to master when they start studying French cuisine. It can be hard to get a Bechamel sauce just right, but with this mix you won't have to - just add the milk and you're good to go.
For ½ liter (2 cups) of Béchamel sauce, boil ½ liter of milk, set the pan aside and add 6 to 9 table spoons of Maïzena mix (depending on the consistency you need), whip for 2 minutes, then season with salt, pepper, and ground nutmeg.
250 grams / 8.8 oz
Ingredients: wheat flour, palm oil