If you're a regular visitor to Mamù's blog, you'll know that we mentioned béchamel sauce a while back. We were talking about it. when we were discussing lasagna. Mamma mia, how delicious ! Well, that process is great but if you want to become MasterBéchamelChef then you have another step to take: study the recipe for the perfect béchamel sauce.
If you like history, know that béchamel is a very ancient sauce invented It's still unclear who made it : the French or the Italians. If you like food, you skipped this part and are picking up from here. Good. The béchamel sauce It is a versatile sauce, easy to make, and stimulating for creativity in the kitchen .
Difficulty: Non-existent
Preparation: 5 min
Cooking time: 10 min
Cost: Very low
Ingredients for 1 L of béchamel sauce for 4 people
- 100 g butter
- 100 g 00 flour
- 1 l whole milk
- Salt to taste
- Grated nutmeg to taste
How to prepare béchamel sauce
- Heat the milk in a saucepan.
- Separately, melt all the butter over low heat in a second saucepan.
- Once the butter has melted, you can turn off the heat and add all the flour. Start mixing with a whisk.
- Stir, stir, stir again to avoid lumps. When you think the mixture is ready, turn the heat back on and (guess what!) continue stirring until it turns golden brown. the very French roux .
- Flavor the milk with nutmeg and salt to taste.
- Pour a little hot milk over the roux. This will help thin out the base.
- Add the remaining milk, whisking constantly. Don't forget to add energy!
- Continue cooking for another five minutes. roux it must thicken and then boil.
At this point the béchamel is ready! Have you already figured out how to use it? Good, we can skip the part where we suggest random recipes.
Now let's move on to the pro-tips
If you want a less thick bechamel sauce, simply reduce the recommended amount of butter and flour (obviously, increase the amount to make it thicker). You can store the cold bechamel sauce in the refrigerator, covered with plastic wrap. You have three days to find a way to use it. If you find it too thick, you can add a little milk and whisk it together or even use an electric mixer. If you want to freeze it, it can last up to a month.
Keep in mind that you can eliminate any lumps by straining the bechamel through a sieve. Finally, if you replace the butter with olive oil or seed oil and the milk with plant-based milk, you get a vegan bechamel. If you replace the flour with starch, you get a gluten-free bechamel. Not bad, huh?
