White Sauce

NAME
White Sauce is the most basic sauce, from which numerous other sauces stem. Béchamel is the king of white sauces, differing slightly from the basic white sauce in that the milk is flavoured first with onion and seasoning (often nutmeg).

SYNOPSIS
Portion:
- 2 tablespoons of butter
- 2 tablespoons of flour
- 2 cups of milk
- Garlic
- Onions
- Nutmeg
- Black pepper
- Salt

DESCRIPTION
In a hot pan, melt the butter, add the flour slowly and mixing until is smooth and thick. Then add slowly the milk, always mixing, till you get the desired consistency.
Add salt, pepper and a little of nutmeg.

OPTIONS
You can add also some small chopped fried garlic, onion and bacon, that will increase the flavor. Goes very well with pasta.

SEE ALSO
Pasta Carbonara, Lasagna, other