Dear friends, today I bring you the recipe for microwave béchamel, which you can prepare on your stovetop or in the microwave.
If you’re tired of stirring and stirring on the stove, this way, your sauce will be just as good but especially quick to make.
You’ll prepare it in about ten minutes and it will be perfect. You’ll see, it will be creamy and smooth, wonderful for accompanying all your dishes, from pasta to vegetables.
If you’re lactose intolerant, I recommend checking out my recipe for béchamel with rice milk and other selected recipes for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Microwave, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s look at the ingredients to use
- corn oil (2 oz you can also use sunflower)
- flour (1 cup)
- milk (4 cups)
- to taste fine salt
- to taste nutmeg
Steps
Pour the oil into the container and start adding the flour little by little until the liquid is fully absorbed.
Now take the container and put it in the microwave for 40 seconds. After the time, take it out of the microwave, stir, and start adding the milk slowly until done, always stirring with the whisk.
Take the mixture and put it back in the microwave for another two and a half minutes.
Now after two and a half minutes, take the mixture, stir with the whisk and add salt and nutmeg.
Put our mixture back in the microwave for another two and a half minutes, take it out, and stir with the whisk.
If the consistency is to your liking, the béchamel is ready, otherwise leave it for another minute.
Advice
I hope this little recipe saves you time and effort.
If you don’t want to make this béchamel in the microwave, do as always, start with the roux, on the stove blend oil and flour well, when the flour is golden (a sign that it is cooked) start adding milk, salt, and nutmeg.
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BRICCIOLA ⬅️
FAQ (Frequently Asked Questions)
Do you like making this sauce?
In my opinion, homemade béchamel is perfect for accompanying many dishes.
From first courses, second courses, but also vegetables.
My version of oil-based béchamel in the microwave is an alternative to the butter one. I don’t find any difference in taste.
