Bechamel is one of the basic sauces of Italian and French cuisine, perfect for enriching many dishes such as lasagna, baked pasta, and gratinated vegetables. Preparing it at home is simple and requires a few ingredients. The key to a perfect bechamel is to stir constantly and add the milk gradually to avoid lumps.
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- Difficulty: Easy
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups milk
- 3.5 tbsp butter
- 3.5 tbsp all-purpose flour
- 1/3 tsp salt
- 1 pinch nutmeg
Tools
- Whisk
Steps
Start by heating the milk in a saucepan with a dash of salt and a pinch of nutmeg.
When the milk is warm, turn it off and in another pot, melt the butter over medium heat. Once the butter is completely melted and starts to foam lightly, add the flour. Mix continuously with a whisk for about two minutes, until you get a golden and well-mixed paste. This mixture is called roux and serves as a base to thicken the sauce.
At this point, start adding the milk gradually, continuing to stir vigorously to avoid lumps. Continue stirring until the sauce begins to thicken. This will take about five to ten minutes.
If you prefer a thicker bechamel, you can let it cook a little longer, stirring constantly. If you want a thinner sauce, you can add a bit more milk.
The bechamel is now ready to be used in your favorite recipes. You can also add a personal touch by incorporating grated cheese, like Parmesan, for an even richer and tastier version. With this simple and quick recipe, you can prepare a perfect bechamel every time.
Tips
If not used immediately, I recommend covering the bechamel with cling film or a lid directly in contact with the surface of the sauce. This prevents air from entering and prevents the formation of a skin on the surface.
