Homemade bechamel sauce
Bechamel sauce (in Italian, besciamella) is the basic ingredient for a lot of traditional recipes, Italian and not only, first of all lasagne! Super quick preparation and some useful tips for you.
Servings: 4 people
- 500 ml milk
- 50 gr butter
- 50 gr all purpose flour
- q.s. salt (optional)
- q.s. nutmeg (optional)
Prepare the ingredients, at ambient temperature.
In a pot, over very low heat, melt together the butter and the flour, until you get a golden cream (called "roux", with a French word). Then, add really slowly the milk, always whisking. When it's done (optional) use salt and nutmeg to add taste.
- butter and flour always come in the same quantities. Thickness of the sauce is influenced by the amount of milk and duration of cooking
- you can be really quick, but I suggest not to cook it for less than 15 minutes.. The risk, otherwise, is to be able to taste the flour in the final result
- always use a whisk for better result, and heat at minimum level