Garlic Bechamel (White Sauce). Easy, delicious and creamy white sauce or béchamel sauce garlic mushroom pasta made with simple pantry ingredients or kitchen staples. All you need is flour, butter and milk to make that delicious velvety, thick and rich béchamel sauce pasta with garlic pepper mushrooms. Stir in flour, salt and pepper.
You can also season it and serve it as is. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. You can have Garlic Bechamel (White Sauce) using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Garlic Bechamel (White Sauce)
- You need 150 ml of full cream milk.
- You need 30 grams of flour.
- You need pinch of salt.
- It’s 1 clove of garlic (small and crushed).
- You need 2 tablespoons of butter.
- It’s 10 grams of dried persley.
Béchamel is a sauce every cook needs to know how to make. A simple "white sauce", béchamel is considered one of the "mother sauces" of French and Italian cuisine as it forms the base for a number of other classic sauces like Mornay, Nantua, Mustard, Soubise, Cheddar Cheese Sauce, and others. Often a Bechamel sauce is referred to as a "White Sauce", and they would be correct. But remember, a White Sauce is not a Bechamel.
Garlic Bechamel (White Sauce) step by step
- 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.
For a White sauce to become a Bechamel there are certain steps and flavorings that must be used in order to become a traditional Bechamel Sauce. Add flour and stir until the butter and flour are well combined. Pour in cream & remaining ingredients, stirring constantly as it thickens. Sauce crème is an original classic cream sauce. It is also one of the simplest variations on béchamel sauce.
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