Melt 30g butter in a pot over a medium heat. Once melted, add 30g flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux. Gradually whisk 350ml milk into the roux, a little at a time and cook for 5 min or until a smooth, thick sauce remains – this is your béchamel sauce.
CONCERN ON PRODUCING,DEVELOPING AND SALES OF FOOD FLAVOR AND SEASONING FOR 33YEARS
CHEFU is a member of the China Culinary Association, a member of the China Condiment Association, a member of the China Hotel Association, and a vice president of the Shandong Province Culinary Association.