Bechamel sauce

The classic béchamel sauce was created in the 17th century by a French royal chef and was named after the financier Louis de Bechamel, who served at the court of Louis XIV. Everyone liked this sauce so much that its recipe became widespread and is still actively used. Bechamel sause can be prepared in just 20 minutes and goes well with various types of pasta.

All ingredients for this recipe should be at room temperature to make it easier to achieve a smooth sauce consistency.

1. Melt the butter in a deep saucepan with a thick bottom. Pour in the vegetable oil and mix.
2. Add three tablespoons of sifted flour and whisk until the lumps disappear. Then stir, waiting for the golden color to appear.
3. Now pour in the milk in a thin stream, intensively stirring the sauce.
4. Then add salt and cook the sauce for some more time until the desired thickness is reached. Keep in mind that bechamel will become thicker when cooled.