15 g of butter, 15 g of flour, 2 dl of skimmed milk, a pinch of nutmeg, salt and pepper.
How to Make Bechamel sauce Light
Melt the butter in a non-stick saucepan and, out of the fire, stir in the flour, stirring thoroughly.
Season with salt and pepper and put on the fire without ceasing to turn until the roux will have attained a brownish color.
Pour the hot milk and leave to cook, always stirring, until you reach the desired density.
Season with salt and pepper, stir in the nutmeg and remove from the fire.
Bechamel sauce Light is a classic italian recipe.
The italian name of the Bechamel sauce Light is Besciamella Light.
*We apologize for possible translation mistakes.*