PARISIAN

Bechamel sauce….first make the roux with 1 table spoon of butter and another spoon of flour.

Add 200ml milk and whisk slowly.

Add dijon mustard and cinnamon powder.

Voile!

Am I a Parisian now no? Artist KenYang de Paris Nicolas Theil

Note : Saja tulis nak bagitau kami gheti aiiiiih.

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