Milk and white sauce
By VicentaLakin
All kinds of milk and casseroles require white sauce, such as cream mushroom soup, cream stew, etc. Make some more white sauce in advance, make it more dense, put it in the freezer with a spare bag, take it out when you need it, and save a lot of time for cooking
Recipe Recommendations
- butter 100g
- ordinary flour
- cold milk 1000ml
- edible oil 10ml
- milk fragrance
- fried
- ten minutes
- simple
Steps for Milk and white sauce
1
The butter is in the pot, the fire melts, and a little bit of edible oil can come in and it can be effectively avoided. Select vegetable oil without special odor。
2
In melted butter, add flour and fry。
3
Flour is turned into flour, and then it's fried, and it's blown up。
4
It's like this。
5
The cold milk is divided between 3 and 4 times, added to the pot, so that the hot milk can make flour. Each addition is constantly mixed and fried to fully integrate milk and flour。
6
So that milk and flour are fully integrated, thicker white sauce and easy to distribute back. When you cook, you add soup or some water, it's diluted。
7
Pull white sauce out of a pot shovel and you can see the bottom of the pot. It's not touched。
8
Make good white sauce, do what you want. It'll just freeze and save. When you need to use it, just take it out。Milk and white sauce Make Tips
Milk must be cold milk, and hot milk can lead to flour。