Bechamel sauce: a classic recipe. Video

Ingredients: – 100 g butter; – 200 ml of veal broth; – 2 tbsp. wheat flour; – 200 ml of 20% cream; – 1/3 tsp salt; – a pinch of ground black pepper; – a pinch of nutmeg.

For veal broth (per 1 liter): – 750 g of veal drumsticks and shoulders; – 1,75 liters of water; – 50 g bacon skins; – 1 carrot and 5 onion; – XNUMX g each of thyme and parsley; – Bay leaf.

First, prepare the broth. Boil the bacon skins for 8 minutes and drain. Add coarsely chopped onions and carrots to the saucepan. Remove the meat from the bones and cut into small pieces. Place both with vegetables and boiled skins. Pour in 400 ml of water and put on high heat. When the liquid has completely boiled away, add the remaining water and toss in the herbs. Bring the broth to a boil again, then remove the foam with a slotted spoon, reduce the heat to low and leave the broth to simmer for 3 hours under the lid. Cool it down and strain. Pour out the 200 ml required for this recipe, divide the rest into portions and freeze for later use.

Melt the butter over low heat in a saucepan or small saucepan and add the flour. Stir with a wooden spoon or spatula to disperse the lumps. You do not need to overcook the flour. As soon as the mass becomes homogeneous, pour the cold broth into it and stir, increase the heat. While continuing to stir, gently pour the cream into the mixture in a thin trickle, add the nutmeg, pepper and salt. The sauce will quickly thicken and turn a light brown color. Make sure there are no clots in it. If they do appear, strain the prepared gravy through cheesecloth or muslin.