They believe that there White sauce or bechamel has its origin in French cuisine, but it has become popular around the world due to its versatility to prepare different recipes that may contain meat, vegetables and pasta. This preparation is obtained by adding milk to flour fried in fat (white roux).
There White sauce You don’t need many ingredients and it can even be easy to make. However, This thick broth has a big problem when it is cooked: the appearance of lumps. Also, if it is not mixed correctly, it can taste like raw flour..
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