Classic béchamel is a white, creamy, and velvety sauce, perfect for accompanying numerous dishes. Its origin dates back to the 1700s in France, and since then, it has become a staple of international cuisine. Classic béchamel is ideal for dressing lasagna, cannelloni, gratinated vegetables, and pasta gratins. It is also a base for many other sauces and preparations.
Melt the butter, add the flour, and let it cook for a couple of minutes without letting it color (this preparation is called a white roux). Add the milk (cold and all at once), bring to a boil, stirring continuously, preferably with a whisk to eliminate lumps.
Add salt, pepper, and a bit of nutmeg.
Boil for at least ten minutes to eliminate the taste of raw flour.
These quantities are for a medium béchamel. You can make it thicker or thinner depending on its intended use by increasing or decreasing the amount of milk.
Pan
Stove
Whisk
Italia
| Energy (kcal) | 241.89 |
| Carbohydrates (g) | 15.05 |
| of which Sugars (g) | 6.83 |
| Fat (g) | 17.08 |
| of which Saturates (g) | 9.96 |
| Protein (g) | 7.8 |
| Fiber (g) | 0.26 |
| Sale (g) | 0.14 |
