【經典白醬】

這個天氣就是想吃暖呼呼的白醬，今天來做個正統有先炒麵粉的”roux”白醬，一次做多起來放冷凍，這時候就是製冰盒派出用場的時候了！儲存的容器如果是很小的難拿出，建議可以等白醬變涼，容器鋪上保鮮膜再倒入白醬，下次就可以輕鬆取出啦！

👉白醬比例跟著念： 麵粉：奶油：牛奶=1:1:10

材料：

蒜末        4瓣

麵粉        50g

奶油        50g

牛奶        500cc

高湯       

奶粉        1大匙

鹽

黑胡椒

做法：

1.     奶油加熱維持中小火炒香蒜末，如果覺得奶油太多可以一半一半加入植物油，蒜末炒到香味出來便略黃時加入麵粉慢慢炒，分次加入牛奶攪散，可用食物條理棒將白醬打勻，維持小火煮到濃稠再調味，可用一些高湯調整自己喜歡的濃稠度。

👉小秘訣：再加一匙奶粉奶味更香！

---------English below ---------

【Basic Béchamel Sauce】

That day made Cheesy Conchiglie with White Sauce, so today ganna share my way to cook basic béchamel sauce! This is also you can make a batch then put in fridge, easy and nice in future!

👉rations for white sauce : flour: butter: milk=1:1:10

Ingredients:

Minced garlic 4cloves

Plain flour 50g

butter      50g

milk 500cc

formula 1tbsp

salt

black pepper

chicken stock

method:

1.     Heat up butter with low heat then fry garlic, you also can use some vegetable oil and some butter, fry till minced garlic turn a bit golden, then add flour stir it, gradually pour milk and try to mix probably, I use immersion blender to mix it, then keep low heat till it get thick, then adjust thickness with stock, seasoning at end.

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