Bechamel sauce
Dish: Dip or Sauce
Quantity: 1
Country: France
One of the most used sauces in the kitchen is the bechamel sauce, it is used to prepare many recipes such as cannelloni, lasagna, tiger mussels.... It is also the base to elaborate the famous croquettes (although in this case the proportions of the ingredients vary a little), basically the bechamel sauce is made from a roux, which means flour fried in a fatty matter (in this case butter or margarine) and then milk is added until a smooth and light cream is obtained.
With this recipe and following our step by step videos, we guarantee that you will prepare a perfect bechamel sauce and best of all without lumps.
Ingredients
- 60 gr. butter
- 60 gr. all-purpose flour
- 500 ml. milk
- Nutmeg to taste
- Salt and pepper to taste
How To Make It
Step 1:
We begin the preparation of our bechamel sauce, for this, in a saucepan over medium heat add the butter until melted.
Step 2:
Incorporate the all-purpose flour and with the help of a few rods we begin to mix until obtaining a paste (roux).
Step 3:
Next add the hot milk and stir, then add the salt, pepper and nutmeg and continue mixing non-stop until the sauce takes a creamy and consistent texture.
Step 4:
Remove from the heat and enjoy this wonderful bechamel sauce!
Tips To Prepare It
When preparing the bechamel sauce, it is very important that the milk is hot but not boiling, as this will prevent lumps from forming.
Depending on the texture you want, the proportions of the ingredients vary, for example if you want a thicker bechamel sauce, use less milk or if you want a lighter bechamel sauce, increase the amount of milk.
What can we accompany this recipe with?
The bechamel sauce is very versatile, it is perfect to prepare dishes such as lasagna, cannelloni, croquettes or delicious tiger mussels.
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