Recipe of Award-winning Garlic Bechamel (White Sauce)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, garlic bechamel (white sauce). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Garlic Bechamel (White Sauce) is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Garlic Bechamel (White Sauce) is something that I’ve loved my entire life.

Easy, delicious and creamy white sauce or béchamel sauce garlic mushroom pasta made with simple pantry ingredients or kitchen staples. All you need is flour, butter and milk to make that delicious velvety, thick and rich béchamel sauce pasta with garlic pepper mushrooms. Stir in flour, salt and pepper. Béchamel is a basic white sauce and one of the five mother sauces of classical cuisine.

To begin with this recipe, we must first prepare a few components. You can cook garlic bechamel (white sauce) using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Garlic Bechamel (White Sauce):

1. Prepare 150 ml full cream milk
2. Make ready 30 grams flour
3. Prepare pinch salt
4. Get 1 clove garlic (small and crushed)
5. Take 2 tablespoons butter
6. Make ready 10 grams dried persley

Béchamel is a sauce every cook needs to know how to make. A simple "white sauce", béchamel is considered one of the "mother sauces" of French and Italian cuisine as it forms the base for a number of other classic sauces like Mornay, Nantua, Mustard, Soubise, Cheddar Cheese Sauce, and others. Often a Bechamel sauce is referred to as a "White Sauce", and they would be correct. But remember, a White Sauce is not a Bechamel.

Steps to make Garlic Bechamel (White Sauce):

1. Over medium heat, pour milk into a sacepan
2. While whisking the milk add flour slowly to the milk
3. Once the milk is warm and thickening add garlic and butter
4. Stir continuously
5. Add the parsley and you are done! Simple as that

Often a Bechamel sauce is referred to as a "White Sauce", and they would be correct. But remember, a White Sauce is not a Bechamel. For a White sauce to become a Bechamel there are certain steps and flavorings that must be used in order to become a traditional Bechamel Sauce. Add flour and stir until the butter and flour are well combined. Pour in cream & remaining ingredients, stirring constantly as it thickens.

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