Bechamel sauce

50 g butter
2 heaping tablespoons of flour
500 ml hot milk (even up to 700 ml of milk for a mild sauce)
cardamom (optional)

Bechamel sauce


Melt the butter over low heat. Add flour and mix well with a whisk to obtain an creamy, homogeneous composition. Cook another minute as flour to fry.
Add the milk, little by little, stirring constantly.

If the sauce will be used in preparations made in the oven, then make it softer, adding a little more hot milk.
Let boil the sauce 1 minute more, stirring constantly.
Season with salt and pepper and cardamom.

Secrets are: small fire, use a whisk, hot milk, constantly mix the sauce

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