Classic béchamel is a white, creamy, and velvety sauce, perfect for accompanying numerous dishes. Its origins date back to the 1700s in France and it has since become a staple in international cuisine. Classic béchamel is ideal for dressing lasagna, cannelloni, gratin vegetables, and pasta bakes. It is also a base for many other sauces and preparations.
Melt the butter, add the flour, and cook for a couple of minutes without letting it take color (this preparation is called a white roux), add the milk (cold and all at once), bring to a boil while continuously stirring preferably with a whisk to eliminate lumps.
Salt, pepper, and add a little nutmeg.
Boil for at least ten minutes to eliminate the taste of raw flour.
These doses are for a medium béchamel, it can be made thicker or thinner depending on the uses it is intended for by increasing or decreasing the amounts of milk.
Pan
Stove
Whisk
Italy
| 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 |
