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.
Сook time: 20 min.
1. Milk - 400 ml
2. Butter - 60 g
3. Odorless vegetable oil - 3 tbsp.
4. Wheat flour - 3 tbsp.
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Pesto sauce is rightfully considered the basis of Italian culinary traditions and has long occupied a special place in the cuisines of many countries around the world. Federici Pesto alla genovese sauce is produced from fresh basil leaves in accordance with a classic Italian recipe.