Introduction

Made white sauce can be cooled and kept in the refrigerator for about a month. It's good for lasagna, creamy roasted cabbage, creamy stews, and rice stews. Make a big jar of it first, and save a lot of time the next time you cook it.

Materials

Onion, about one cup of flour, one small piece of butter, whipping cream, milk, beef broth, salt,

Black pepper, nutmeg.

Practice

1 chopped onion (detailed onion cutting method please refer to the blog);

2 hot pan, drop a small piece of cream, melt (hot cream temperature should not be too high, it is easy to burn);

3 under the chopped onion;

4

Slowly stir fry over a low heat until the onion is softened, and caramelized (and the cream is tossed with the stir fry. The onion is a little wet and soft, looks delicious)

5

Sprinkle in a little flour, stir fry until the onion completely absorbs the flour, and then add the next time the flour should be added slowly and in small portions, so as not to be lumpy;

6

Continue to add flour and stir fry until the onion presents a dry and fluffy state as in the picture, and at the same time, sprinkle salt, ground black pepper, and a little nutmeg seasoning;

7

then pour in half a cup of milk, 1/4 whipping cream (you want to use all the whipping cream can be, I'm afraid of too greasy, so part of the change to milk, but does not affect the taste);

8This time you have to start to slowly stir, so that the onion and the creamy flavor of the integration, this is the beginning of the flavor of the white sauce;

9In a low heat, slowly stirring until the rendered Roll five to ten minutes or so, remember to maintain a low heat) and stir down your favorite consistency, it is done.