Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, garlic bechamel (white sauce). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Garlic Bechamel (White Sauce) is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Garlic Bechamel (White Sauce) is something that I have loved my whole life. They are fine and they look wonderful.
Preparation Melt the butter in a heavy-bottomed saucepan. Creamy white sauce pasta aka béchamel sauce pasta is one of my favorite pasta recipes. It's cheesy and oh so good!
To get started with this recipe, we must first prepare a few components. You can have garlic bechamel (white sauce) using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Garlic Bechamel (White Sauce):
- Take 150 ml full cream milk
- Make ready 30 grams flour
- Prepare pinch salt
- Prepare 1 clove garlic (small and crushed)
- Get 2 tablespoons butter
- Take 10 grams dried persley
Béchamel sauce (/ˌbeɪʃəˈmɛl/; French: [beʃamɛl]), also known as white sauce, is a sauce that originated in Italy, later introduced to France, made from a white roux (butter and flour) and milk. Stir in flour, salt and pepper. Stir in flour and seasonings until smooth. Blend in milk with a wire whip until.
Steps to make Garlic Bechamel (White Sauce):
- Over medium heat, pour milk into a sacepan
- While whisking the milk add flour slowly to the milk
- Once the milk is warm and thickening add garlic and butter
- Stir continuously
- Add the parsley and you are done! Simple as that
Stir until the cheese has melted. Since this bechamel sauce or also called white sauce is a basic of cooking and is really very easy to make. This Spinach Béchamel makes one of my favorite side dishes. It is tasty and has that comfort feature that we all love when it comes to food. Spinach in white sauce is something that my aunt Geta cooks often and it is in her house that I have tasted it for the first time.
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