Bechamel is one of the basic preparations of Italian cuisine, a sauce made with milk, butter, and flour. You can make lactose-free bechamel using lactose-free milk and butter in the same amounts. Easy and quick to make, bechamel can be used to dress first courses, baked pasta and lasagna. Creamy and delicious, once you try homemade bechamel, you won’t buy it at the supermarket again!
Try these recipes:
Tagliatelle with White Ragu, Mushrooms, and Bechamel
Zucchini Flan with Sausage and Bechamel
Savoy Cabbage and Cheese Lasagna
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 cups milk
- 3.5 tbsp butter
- 0.5 cups all-purpose flour
- to taste nutmeg
- to taste salt
Tools
- Whisk
Steps
To make the bechamel, pour the milk into a saucepan, add grated nutmeg and a pinch of salt, then heat it up.
In another saucepan, pour the butter and melt it over low heat, then add the flour, stirring vigorously with a whisk to avoid lumps.
Then pour in a little hot milk first and then the rest, continuing to stir over low heat until a creamy consistency is reached.
If you don’t use the bechamel immediately, you can pour it into a bowl, let it cool slightly, and then cover it with plastic wrap in contact.
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Storage
Once cooled, the bechamel can be stored in the refrigerator, in an airtight container, for 2-3 days.
FAQ (Questions and Answers)
Can nutmeg be omitted?
Sure, if nutmeg is not to your liking, it can be omitted.
Should the milk be brought to a boil?
No, the milk should just be heated.
