Serves 1
Directions
- 1Toast the flour without letting it take on any color, until it loses its acidic smell.
- 2Once toasted, add the butter.
- 3Mix flour and butter to make a roux.
- 4Add the boiling milk to the roux while mixing continuously.
- 5Mix until you get a kind of cream.
Ingredients
- 1 litro leche
- 60 gramos harina
- 60 gramos mantequilla
- 10 gramos sal
- 1 gramo pimienta
- 1 gramo nuez moscada
Equipment
potwhisk
Tips
- Toast the flour to remove its acidic smell.
- There are three types of roux: white, golden, and dark.
- Always add the hot milk to the roux, NOT the other way around, to avoid lumps.
- Add salt, pepper, and nutmeg while boiling the milk.
- Once the sauce is ready, add seafood, sausages, ground meat, or vegetables to create different pasta dishes.
Related recipes
Pasta a la Andaluza
Spanish · Sauce & Condiment
Patatas en escudella de Cabra
Spanish · Sauce & Condiment
Las Albóndigas de la Paz
Spanish · Sauce & Condiment
Ensaladilla Rusa de bravas
Spanish · Sauce & Condiment
Rigatoni con crema de panceta
Spanish · Sauce & Condiment
Romesco Sauce
Spanish · Sauce & Condiment47m
Patatas bravas
Spanish · Sauce & Condiment
Steak Picadillo
Spanish · Sauce & Condiment1h 20m
Puerto Rican Traditional Arroz Blanco y Habichuelas
Spanish · Sauce & Condiment45m
Patitas de cerdo en salsa roja
Spanish · Sauce & Condiment1h 10m
Spanish Rice
Spanish · Sauce & Condiment30m
Chipirones a la plancha con vinagreta de tomate seco
Spanish · Sauce & Condiment