Saltsa Besamel

Page 459

Cuisine: Greek | Course Type: Sides

(3 reviews)

Tags: challenge

Recipe Review

This white sauce is very basic. It includes some butter (but just 3T for 2C sauce) and flour. You prepare a roux, and then mix in milk and salt. It is then cooked until "creamy and thick". Afterwards, a bit of nutmeg is grated on top.

While this did come together quickly, I was wishing for instructions for what "thick and creamy" really means. Its used as a sauce, and so I made it pretty thick, figuring I can thin it if required.

Note that I followed the stovetop instructions instead of the microwave instructions.

(0) useful  

Comments

Login or register to add your own comments.