White sauce or Béchamel sauce is easy to prepare and has an exceptional taste. With little patience, you will feel at the restaurant enjoying the special menu of the day!
Bechamel sauce is delicious on his own or can be combined with meat or vegetables. Today I will use rabbit meat as it is has a unique taste and is healthy as it contains little cholesterol.
# For meat preparation:
Rabbit meat 1.5 kg
Hot Water 300 ml
Pepper a teaspoon
Salt a tablespoon
Garlic 4 cloves
1 bay leaf (optional)
# For preparing the sauce
70 gr butter
2 tablespoons flour
Milk 800 ml
Basil – a teaspoon of dried basil tea
We start cooking the meat, if you want to prepare the sauce without meat, skip to step 4.
Cut the meat into pieces and let it sit in cold water for about an hour. I change the water every 30 minutes.
Chop in Julien style the onion and two cloves of garlic. Place the onion and garlic in a medium cooking pot.
Drain the meat and season it thoroughly with salt and pepper. Place the meat in the pot on the top of the onion and garlic. Place the pot on low heat and add 300 ml of hot water and bay leaf (optional). With the lid partially placed on top of the pan, let it boil for an hour.
We prepare the sauce.
Place a medium pan on low heat and add the butter, when the butter has melted, add the flour and stir constantly. Add half of the milk and stir until all the lumps dissolve. Add the remaining milk and basil, do not stop mixing the composition. When the sauce starts to boil, stop the fire.
After the meat has cooked for an hour, add the white sauce in the pot on the top of the cooked meat. Crush and grind the other two cloves of garlic and add them to the pot and mix the sauce with meat. Taste the sauce and add salt or other spice depending on your taste. Let everything simmer for another 10-15 minutes.
In the end, add a little fresh parsley if you have it.
Cooked meat over low heat will have softer and tastier flavour!
Serve the sauce with bread crumbs, and they will pair perfectly with the sauce.