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Salsa bechamel básica

De mantequilla 1 / 8 de taza de
1 cucharada de harina de
1 1 / 2 tazas de caldo o leche caliente
pimienta
sal

Derrita la mantequilla, agregar la harina y cocine, revolviendo rápidamente, por unos minutos, hasta que la pasta adquiere una coloración (los franceses lo llaman roux).

Poco a poco, añadir el caldo o leche y cocinar a fuego lento, revolviendo constantemente hasta que espese.

Añadir sal y pimienta y reducir a fuego lento durante unos 30 minutos hasta que haya alrededor de 1 taza de salsa espesa.

Esta salsa bechamel de base se utiliza como base para la salsa Mornay

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