Bechamel, creamy and velvety, is extremely simple to prepare and perfect for making whatever you like even more special!
Begin by preparing the roux, a base made from butter and flour, then add the milk, allowing everything to thicken over medium heat.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
BECHAMEL
- 3 1/2 tbsp butter
- 6 2/3 tbsp all-purpose flour
- 2 1/8 cups milk
- to taste nutmeg (Optional)
Steps
In a small saucepan, melt the butter over moderate heat; add the flour and whisk to combine into a roux. Then pour in the cold milk little by little, continuing to whisk to prevent lumps from forming. Cook until it starts to boil, lower the heat and cook for at least twenty minutes, stirring from time to time: the béchamel must not taste of flour.
Remove from the heat and, if you like, season with a pinch of nutmeg or a little pepper.
Adjust the thickness of the béchamel according to the intended use. If it becomes too thick, add a little milk. If it is too thin, return it to the heat and add a pat of butter dusted with flour.Béchamel should be used immediately, because as it cools it thickens and forms a skin on the surface.
It can also be stored: cover it with plastic wrap placed directly on the surface and keep it in the refrigerator for up to 2-3 days. When reusing, reheat it while whisking. If needed, add a splash of milk to bring it back to a velvety consistency.
