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Making Béchamel Sauce
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Ingredients
- Oil or ghee2 tbsp
- Flour2 tbsp
- Milkapprox. 3 cups, depending on desired consistency
- Eggs2
- Salt and pepperto taste
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 130, protein 6, fat 8, carbs 9, fiber 0, sugar 7
Original steps
- Melt the ghee or oil and add the flour, stirring constantly over low heat until it turns golden, then remove from heat.
- Bring the milk to a boil and add it to the flour mixture, whisking rapidly with a wire whisk.
- Return the pot to low heat, stirring continuously, then season with salt and pepper until the desired consistency is reached.
- Once the mixture has cooled slightly, add the eggs.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking