BECHAMEL SAUCE

INGREDIENTS

• 250 ml milk
• 15 g butter
• 1 g Pronagar®
• Nutmeg
• White pepper
• Salt

PREPARATION:

1. Heat milk and once it starts to boil, sprinkle with Pronagar® and stir.

2. Heat butter in a saucepan and once melted add the milk with agar and leave to boil for 8 minutes stirring constantly.

NOTE:

This sauce goes well with egg and seafood dishes, and can be served warm or cold. As it cools it thickens and it can be liquefied again by reheating. For a thicker sauce add a little more agar at the initial stage or upon reheating.