Béchamel sauce

Preparation of béchamel sauce in his vegan version, to adapt, e.g. croquettes recipes and casseroles.

Ingredients

• 50g flour (whole wheat or white)
• 50g margarine
• 500 ml vegetable milk (soy, for example)
• Nutmeg
• Salt

Preparation

Melt the margarine in a pan, being careful not to burn because embitter the whole plate.

With low-medium heat, add the flour gradually, stirring constantly to join well. A few laps so that the flour is lightly browned.

Now go adding the milk slowly, and again removes the ligand to leave everything well. Boil the mass medium heat for a while so that the flour does not remain raw. If you want more light, let it cook less.


Corrects salt and take a bit of fresh grated nutmeg.

Comments Recipe
For the batter, there is a general rule the amount of fat is to be the same as flour, and liquid is the sum of the amount of fat the amount of flour + x 5 (in milliliters). For example 50 g flour 50g margarine + = 100 x 5 = 500 ml vegetable milk.

If you need béchamel for croquettes will be thicker, but not adding more flour, but cooking it on fire. If, however, a light béchamel is needed, remove from heat before, without leaving reduced.

The non-Toasting something once mixed flour with margarine, is a béchamel with raw flour taste, which is quite unpleasant.