Béchamel sauce
Béchamel is an ancient basic sauce claimed by both the French and the Italians as their own creation.
Ingredients
- Butter ½ cup 100 g
- Flour 00 ¾ cup 100 g
- Whole milk 4 ¼ cups 1 l
- Fine salt 1 pinch
- Nutmeg to taste - grated
Instructions
- To prepare the béchamel sauce, heat the milk in a saucepan (whole, fresh milk).
- In another sauce pan melt the 7 tbsp (100 g) of butter over low heat.
- Then turn off the heat and add the 11 tbsp (100 g) of flour all at once, stirring with a whisk to prevent lumps from forming.
- Then put the saucepan back over low heat and stir until the mixture turns golden. You will have obtained what the French call roux.
- Flavor the milk with nutmeg and a pinch of salt (this can be done at the end when the béchamel sauce is ready).
- Pour a little hot milk on the roux to dilute the bottom then add the rest, whisking vigorously.
- Cook for 5-6 minutes over low heat until the sauce thickens and starts to boil. With this recipe, you will obtain an average thickness
- Your béchamel sauce is ready.
Notes
Ok, so you can use the white sauce Bechamel for complex dishes such as lasagna, cannelloni, and many other first courses. It is excellent for flavoring roasted meat dishes, boiled vegetables, fish, soufflés, in short... it's up to you!