Traditional and Bimby Bechamel.
Bechamel is a basic sauce in European cuisine.
Easy and quick to prepare, very useful in many recipes for first or second courses, and especially in gratins whether we’re talking about vegetables or pasta.
The French were the first to create this sauce, but this is debatable, as it is said that Catherine De Medici brought it to the court of the Sun King, and from there it was brought to Sicily, where there was a noble Anna Tasca Lanza passionate about food, who had the fortune to witness the experiments of the cuisine imported by the Bourbons, very different from the Sicilian peasant cuisine, as it uses butter and not oil, French-inspired, then revisited by the creativity of the Sicilians. Thus timbales were born.
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- Cost: Very economical
- Preparation time: 1 Minute
- Portions: 10
- Cooking methods: Boiling, Cooking with kitchen robot
- Cuisine: Italian
- Seasonality: All seasons
- Energy 171.94 (Kcal)
- Carbohydrates 12.04 (g) of which sugars 4.98 (g)
- Proteins 4.50 (g)
- Fat 12.07 (g) of which saturated 7.69 (g)of which unsaturated 4.25 (g)
- Fibers 0.25 (g)
- Sodium 78.54 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 4 1/4 cups whole milk
- 7 tbsps butter
- 3/4 cup all-purpose flour
- 1/2 teaspoon nutmeg
- 2 teaspoons salt (leveled)
- to taste pepper
Traditional and Bimby Bechamel
Tools
What we need to make
- 2 Pots or the Bimby
- 1 Hand Whisk or the Bimby
Steps
Let’s cook
Traditional recipe.
Pour the milk into a saucepan, add the nutmeg and salt, and heat it.
Put the butter in another saucepan and melt it gently, then add the flour all at once, mix vigorously with a hand whisk to prevent lumps.
You will see that the mixture gradually turns golden, it’s the Roux. Now gradually pour in the hot milk, always stirring vigorously, to prevent lumps from forming.
Continue stirring over low heat until the bechamel reaches the creaminess you desire most.
Put all the ingredients in the bowl and select: 7 min./194°F/speed 4.
The traditional and Bimby bechamel is ready
Storage
Traditional and Bimby Bechamel.
To store it, pour it into a bowl and let it cool, then cover it with cling film in contact to prevent a skin from forming on the surface.
Once it is cold, you can store it in the refrigerator, closed in an airtight container, for up to 2-3 days.
You can also freeze it for up to 2 months.
When you need it, bring it back to room temperature and work it with the whisk.
FAQ (Frequently Asked Questions)
Traditional and Bimby Bechamel
How do I make vegan bechamel?
Replace butter with vegetable margarine, and milk with vegetable milk, preferably soy milk.
