Bechamel
Presentation
This is one of the most used sauces in Italian cuisine , especially for baked preparations based on vegetables or pasta. Milk, butter and flour create this velvety sauce with an aromatic and delicate taste that accompanies many savory dishes.
Ingredients:
- 1 liter of milk
- 70g of soft wheat flour
- 70g of butter
- salt to taste
- nutmeg to taste
Preparation:
1 Melt the butter in a saucepan over medium heat. 2 When the butter begins to foam a little, add the flour and mix with a whisk. 3 When the mixture has taken on a nice hazelnut colour, add all the milk and mix with the whisk to mix everything.
4 Over medium-low heat, continue to stir without stopping, continuing to scrape the bottom and sides of the saucepan. 5 When the béchamel has acquired a velvety consistency and as soon as it begins to boil, remove it from the heat. 6 To see if the béchamel is ready dip a spoon in it and run a finger over it, if the béchamel clings to the spoon then it is ready.
7 Keeping the bechamel always mixed, add the salt and nutmeg. 8 Finally, if you don't have to use it all right away, put the béchamel sauce in one or more containers and cover it with cling film, 9 taking care not to leave parts of the surface exposed to the air. Then store it in an airtight container in the refrigerator for 2-3 days or freeze it.
Advise
- Don't worry if any lumps form, you can always remove them by passing the béchamel sauce through a sieve.
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