Béchamel Sauce, also known as white sauce, has a French origin. It is one of the mother sauces of Italian and French cuisine.
Béchamel Sauce preparation starts from a roux, a mix of flour and butter, diluted with milk and cooked to make it thicken. It is a quite quick preparation, and the home-made Béchamel Sauce is outstanding, far tastier than the packed one 😉
Preparation Time: 5 min.
Cooking Time: 15 min.
Total Time: 20 min.
Melt the butter on a low heat, then start adding the flour.
Combine them to make a roux.
Warm up the milk and use it to slowly dilute your roux, constantly stirring in the while, to avoid lumps.
Stir till the sauce starts thickening, then season (salt and grated nutmeg) to taste and let simmer till a point of boil.
Once you get a point of boil, wait, still stirring, till you get the right consistency. Béchamel sauce should be quite thick if you need it for stuffing, or semi-liquid for seasoning and dressing.
Nessuna ricetta simile a Béchamel Sauce.All Recipes, recipe by Flavia Imperatore
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