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La Bechamel sauce It is a very versatile sauce and it is used in many recipes, vegetables or gratin pasta, cannelloni or lasagna and a long etcetera. Not long ago I shared with you one of my recipes for Homemade cannelloni And today I explain how I prepare the bechamel for that recipe.
We already know that nowadays it is very easy to use the supermarket packaged bechamel, but I also assure you that it is very easy to prepare a bechamel while, for example, the vegetables or pasta are cooked.
Two key points to get a good béchamel is to make sure the flour cooks well so it doesn't taste like raw flour and another is to add hot milk to minimize the formation of lumps. I take the opportunity to heat it in the microwave while I toast the flour with the butter. If you want you can also flavor the milk with a bay leaf or a little onion and heat it in a container over the fire.
Bechamel sauce
With very few ingredients we can prepare a rich béchamel to combine with a wide variety of dishes.
- Barbara Gonzalo
- Kitchen: Italian company
- Recipe type: sauces
- Rations: 4
- Cooking time:
- Total time:
Ingredients
- 50 gr. of butter
- 1 tablespoon of flour heaped
- 300 gr. hot milk
- shawl
- pepper
- nutmeg
Preparation
Pour the butter into a saucepan and melt over medium-low heat.
Add the flour and sauté until it starts to brown so that the béchamel doesn't taste like raw flour.
Add the hot milk and stir constantly to avoid lumps. If I have to make a lot of bechamel I like to add the milk 2 or 3 times.
Season with salt, pepper to taste and a pinch of nutmeg.
Continue stirring with the saucepan over medium heat until we see it begins to thicken and takes on a creamy consistency. Remove from the heat and cover our dishes with it.
