Delicate Bechamel: a versatile and irresistible sauce.
The bechamel is one of the most beloved and versatile sauces in Italian cuisine, capable of enriching both simple and sophisticated dishes with its creamy texture and delicate flavor.
Although today we commonly call it “bechamel,” its correct name in Italy is “balsamella”, a word derived from the Latin term “balsamum,” referring to a delicate and fragrant aroma, just like the flavor of this sauce. The origins of the sauce date back to 17th-century France, where it was called “sauce Béchamel,” in honor of Louis de Béchameil, a court financier who is said to have perfected the recipe. Over time, the sauce spread throughout Europe, and Italy adopted it, making it an essential ingredient in many recipes, including lasagnas, gratins, and baked pasta dishes.
This version of velvety bechamel (or balsamella, if we want to be precise) is light and easy to prepare, with just a few simple yet genuine ingredients like butter, flour, milk, and a pinch of nutmeg. With quick and uncomplicated preparation, it will be the perfect dressing for any type of recipe, from gratin vegetables to savory pies, and even more elaborate pasta dishes.
READ USEFUL TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 2 Minutes
- Portions: 250 g
- Cooking methods: Stove
- Cuisine: Gastronomy
- Seasonality: All seasons
Ingredients
- 1 cup cup milk
- 2 tbsps tbsps butter
- 3 tbsps tbsps all-purpose flour (or 00)
- nutmeg
- fine salt
- black pepper
Steps
Heat the milk without bringing it to a boil; this way, the delicate bechamel sauce will be ready in just a few minutes.
Melt the butter over medium/low heat, first cutting it into pieces (this way it will melt faster).
Add the previously sifted flour and stir with a whisk until it becomes a granular batter (roux).
Pour in the hot milk and add the salt.
Start mixing with the whisk and also add the nutmeg and pepper.
The bechamel is ready when it doesn’t easily slide off the back of the spoon.
Transfer the velvety bechamel into a clean container, cover with PVC-free plastic wrap in contact, and let it cool before moving to the fridge.
Tips:
Skipping the step of sifting the flour can compromise the final result of the sauce, as lumps may form that are difficult to eliminate; however, if this happens, you can pass it through a fine mesh sieve.
Bechamel can also be made with oil; the important thing is that it is not an oil with a too strong flavor.
Turn off the heat as soon as the sauce starts to thicken, because it will continue to cook for a few more minutes. The bechamel should be fluid and not too dense unless specified in the recipe you are following.
