- butter - 50 g;
- wheat flour - 50 g;
- milk - 500 ml;
- nutmeg - a pinch.
The secret name «white sauce» hides the world famous Bechamel sauce. The salad dressing got its name in honor of the author — the Marquis de Bechamel, manager at the court of King Louis (XVI century).
To prepare the salad dressing you will need:
- butter — 50 g;
- wheat flour — 50 g;
- milk — 500 ml;
- nutmeg — a pinch.
In a heavy-bottomed saucepan, melt the butter over low heat. It is important at this stage to avoid sticking, otherwise the sauce will spoil.
Add flour to the melted butter and mix thoroughly with a fork or whisk. Heat the mixture for about 1 minute (until the flour is golden brown).
Pour in the milk and stir immediately to dissolve any lumps.
Now add a pinch of nutmeg and continue stirring the sauce until thickened. It is also important here not to overdo it over time (after the moment of boiling, the sauce is cooked for no more than 2 minutes).
Serve the prepared sauce with snails (stewed, fried boiled). For a richer meal, heat the clams in the dressing for one minute.