Bechamel sauce

French Bechamel sauce (translated from French "white sauce") is a classic of European cuisine. This is the base sauce used to make souffles, lasagna and other sauces. We did not distort the taste of this wonderful sauce, but added new overtones to it, replacing milk with Nemoloko classic.


  • — Vegetable oil - 50 g.;
  • — Flour - 2 tbsp.;
  • — Nemoloko classic 3.2% - 0.5 l.;
  • — Salt - 0.5 tsp.

Method of preparation

Gradually mix flour into the butter, avoiding lumps.

Pour Nemoloko into the butter and flour mixture little by little, stirring constantly with a whisk.

Add a little salt and simmer over low heat for about 10 minutes, stirring constantly.

Use in recipe

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