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бешамел сос

A term for light white or blond sauces. In its simplest form, white sauce is cream or milk mixed into a white roux (a combination of butter and flour which isn't browned). Also called "white sauce."

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Бешамел сос
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A white sauce made by thickening milk with wheat flour and butter.

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A flavor characteristic of butter as a result of the moderate acid development in the milk or cream, or excessive ripening of the cream.

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A phospholipid naturally present in butter which functions as an emulsifier. An antioxidant used to decrease oxidative rancidity of fat or oil. Water scavenger to prevent ...

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A sterol with a multi-ringed (steroid) structure. The amount of cholesterol per gram of butter is 2 mg.

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