Quick and easy bechamel
Bechamel , one of the basic sauces of the French and Italian cuisine, in the Anglo-Saxon world it is known as White sauce. In Italy, bechamel is particularly present in Emilian cuisine. Some popular dishes based on this ingredient are: lasagna, cannelloni, different varieties of baked pasta, 4-cheese pasta and timbale.
- 1/2 l milk
- 50 gr butter
- 50 gr flour
- 1 pinch of abundant salt
- nutmeg (to taste)
Watch the Video Recipe
How to prepare the bechamel
Prepare all the ingredients on the work surface.
Put the milk in a saucepan and bring it to a boil, remove it from the heat and set it aside.
In another saucepan, melt the butter over low heat
when it is melted, move it from the flame and add the flour, stir quickly with a wooden spoon and when the flour is incorporated, put it back on the flame
add a little hot milk while continuing to stir with a drum and then pour all the remaining milk.
Always stir with the whisk for 3-4 minutes until the sauce has become thick. Add the salt. Finally add some grated nutmeg.
Your béchamel is ready! NB. If gods were to form lumps just filter the sauce through a medium mesh colander. If you need a more liquid béchamel, just halve the doses of butter and flour (so 20/25 g for 500 g of milk). You can use it immediately or keep it in the fridge for 1-2 days covered with contact film.
Enjoy your meal!