Bechamel Sauce

2 colheres (sopa) de manteiga
Numa panela m?dia, derreta a manteiga em fogo baixo.

2 colheres (sopa) de farinha de trigo
Acrescente a farinha e mexa at? dourar.

2 x?caras (ch?) de leite (480 ml)
Junte aos poucos o leite, misturando sempre, at? ficar homog?neo.
Deixe cozinhar, mexendo de vez em quando, at? engrossar (cerca de 5 minutos).

2 colheres (sopa) de raiz-forte em conserva, ralada
1 colher (ch?) de sal
1 pitada de pimenta-do-reino
Junte a raiz-forte, o sal e a pimenta e misture bem.

Rende 28 colheres (sopa) de 16 calorias cada.

Sirva com legumes, verduras e massas


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Recipe #2:

1 litre milk
1 bay leaf
1 small onion, peeled and studded with 6 cloves
Slowly bring the milk to the boil with the bay leaf and the onion. Slowly, because you want to infuse the milk with the bay and onion flavours. Strain and reserve the milk.

50g butter
50g plain flour
Melt the butter in another pan (which must be big enough to later hold the milk), then add the flour. Stir in to make a roux by cooking over a medium heat, stirring continuously with a wooden spoon for 10 minutes.

Slowly start to add the strained milk. Stir well to avoid lumps. When all the milk has been added, and has been absorbed by the flour, cook for 20 minutes until thick and creamy.

salt and pepper
freshly grated nutmeg
Season with salt, pepper and nutmeg.