【經典白醬】
這個天氣就是想吃暖呼呼的白醬，今天來做個正統有先炒麵粉的”roux”白醬，一次做多起來放冷凍，這時候就是製冰盒派出用場的時候了！儲存的容器如果是很小的難拿出，建議可以等白醬變涼，容器鋪上保鮮膜再倒入白醬，下次就可以輕鬆取出啦！
👉白醬比例跟著念： 麵粉：奶油：牛奶=1:1:10
材料：
蒜末 4瓣
麵粉 50g
奶油 50g
牛奶 500cc
高湯
奶粉 1大匙
鹽
黑胡椒
做法：
1. 奶油加熱維持中小火炒香蒜末，如果覺得奶油太多可以一半一半加入植物油，蒜末炒到香味出來便略黃時加入麵粉慢慢炒，分次加入牛奶攪散，可用食物條理棒將白醬打勻，維持小火煮到濃稠再調味，可用一些高湯調整自己喜歡的濃稠度。
👉小秘訣：再加一匙奶粉奶味更香！
---------English below ---------
【Basic Béchamel Sauce】
That day made Cheesy Conchiglie with White Sauce, so today ganna share my way to cook basic béchamel sauce! This is also you can make a batch then put in fridge, easy and nice in future!
👉rations for white sauce : flour: butter: milk=1:1:10
Ingredients:
Minced garlic 4cloves
Plain flour 50g
butter 50g
milk 500cc
formula 1tbsp
salt
black pepper
chicken stock
method:
1. Heat up butter with low heat then fry garlic, you also can use some vegetable oil and some butter, fry till minced garlic turn a bit golden, then add flour stir it, gradually pour milk and try to mix probably, I use immersion blender to mix it, then keep low heat till it get thick, then adjust thickness with stock, seasoning at end.
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