Quick béchamel, also vegan, can be made in a few minutes and in this recipe you will discover how to make it. Béchamel is a basic sauce in cooking and it’s not by chance that it’s the ingredient I prefer in baked pasta, in lasagna or in cannelloni.
I will show you how to make quick béchamel, also vegan, in just a few minutes, easily and without too many steps. For the vegan version simply replace the milk with vegetable broth and do the same for the butter, which can be replaced with plant-based margarine or oil.
- Cost: Very inexpensive
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 1/4 cups milk (or vegetable broth)
- 8 1/2 tbsp butter (or plant-based margarine or oil)
- 3.5 oz all-purpose flour
- 1 tsp salt
- 1/4 tsp nutmeg
Preparation
Put all the ingredients in a blender: flour, milk or vegetable broth, melted butter or margarine, salt and nutmeg. Blend until you obtain a smooth, homogeneous mixture.
Pour the cream into a small saucepan and place it over the heat, then stir continuously with a wooden spoon until it reaches a boil.
After about 7 minutes from boiling you will obtain a thick and full-bodied cream — the béchamel is ready. Turn off the heat and use it in your favorite recipes.
You can halve or double the recipe to get the amount you need to fill your favorite dishes. Only the cooking times will change: for half the quantity it will be ready in about 5 minutes and for double the quantity it will be ready in 10–12 minutes.
Store it in the refrigerator covered with plastic wrap pressed onto the surface of the béchamel; this prevents a hard film from forming after the cream cools.
