I was always used to buying bechamel at the supermarket, but since I learned to make it at home, it takes me just a few minutes, saves me money, and the taste is definitely better.
I often use it to dress baked pasta, lasagna, and cannelloni, but also for meat.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 216.31 (Kcal)
- Carbohydrates 15.45 (g) of which sugars 6.15 (g)
- Proteins 5.44 (g)
- Fat 15.26 (g) of which saturated 9.73 (g)of which unsaturated 5.51 (g)
- Fibers 1.69 (g)
- Sodium 98.19 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups milk
- 3.5 tbsp butter
- 6.5 tbsp flour
- 1 pinch salt
- 1 pinch nutmeg
Tools
- Whisk
- 2 Saucepans
Steps
To prepare the bechamel, pour the milk into a saucepan, add a pinch of salt and nutmeg, then heat it. In a second saucepan, put the butter and let it melt over low heat. Once melted, add the flour and stir vigorously with a hand whisk to avoid forming lumps. You should get a golden mixture. At this point, pour the milk in a thin stream while continuing to stir. After a few minutes, the bechamel will begin to thicken, so turn off the heat. Transfer the bechamel to a bowl to stop the cooking and use it for your dishes.
Storage
If you do not use it immediately, let the bechamel cool completely, then cover the bowl with plastic wrap and store in the fridge for 2 days.
To make it smooth and creamy again, you will need to leave it at room temperature for about ten minutes and then beat it with an electric mixer for a few seconds.
Alternatively, you can store it in the freezer for up to 30 days.
To use it, just take it out of the freezer a few hours in advance and let it thaw in the fridge or at room temperature. If it has a more liquid consistency, in this case, you can heat it in a saucepan to thicken it again, but only after it has completely thawed.
Alternatively, you can store it in the freezer for up to 30 days.
To use it, just take it out of the freezer a few hours in advance and let it thaw in the fridge or at room temperature. If it has a more liquid consistency, in this case, you can heat it in a saucepan to thicken it again, but only after it has completely thawed.
