Salsa Blanca para Pasta
Serves 1
Directions
- 1Toast the flour without letting it take on any color, until it loses its acidic smell.
- 2Toast the flour without letting it take on any color, until it loses its acidic smell.
- 3Toast the flour without letting it take on any color, until it loses its acidic smell.
- 4Once toasted, add the butter.
- 5Once toasted, add the butter.
- 6Once toasted, add the butter.
- 7Mix flour and butter to make a roux.
- 8Mix flour and butter to make a roux.
- 9Mix flour and butter to make a roux.
- 10Add the boiling milk to the roux while mixing continuously.
- 11Add the boiling milk to the roux while mixing continuously.
- 12Add the boiling milk to the roux while mixing continuously.
- 13Mix until you get a kind of cream.
- 14Mix until you get a kind of cream.
- 15Mix until you get a kind of cream.
Ingredients
- 1 litro leche
- 1 litro leche
- 1 litro leche
- 60 gramos harina
- 60 gramos harina
- 60 gramos harina
- 60 gramos mantequilla
- 60 gramos mantequilla
- 60 gramos mantequilla
- 10 gramos sal
- 10 gramos sal
- 10 gramos sal
- 1 gramo pimienta
- 1 gramo pimienta
- 1 gramo pimienta
- 1 gramo nuez moscada
- 1 gramo nuez moscada
- 1 gramo nuez moscada
Equipment
potwhisk
Tips
- Toast the flour to remove its acidic smell.
- There are three types of roux: white, golden, and dark.
- Always add the hot milk to the roux, NOT the other way around, to avoid lumps.
- Add salt, pepper, and nutmeg while boiling the milk.
- Once the sauce is ready, add seafood, sausages, ground meat, or vegetables to create different pasta dishes.