Sandwich components
- Butterfor toasting
Rosemary bechamel sauce
- Flour20 g
- Milk275 g
- Fresh rosemary1 sprig
Step 1: Start the bechamel sauce & roux
Set a pan over medium heat. Pour in the milk and add the rosemary sprig. Bring to a , stirring occasionally. Once it has come to a simmer, remove the pan from the heat and let it sit while preparing the roux.
Set a different saucepan over medium heat and add the butter to melt. Once melted, toss in the flour. Cook for 2-3 minutes while stirring, then remove from the heat.
Step 1: Start the bechamel sauce & roux
Sandwich components
- Butterfor toasting
Rosemary bechamel sauce
- Flour20 g
- Milk275 g
- Fresh rosemary1 sprig
Set a pan over medium heat. Pour in the milk and add the rosemary sprig. Bring to a , stirring occasionally. Once it has come to a simmer, remove the pan from the heat and let it sit while preparing the roux.
Set a different saucepan over medium heat and add the butter to melt. Once melted, toss in the flour. Cook for 2-3 minutes while stirring, then remove from the heat.