Now here is another cornerstone of the kitchen: the BECHAMEL or BECHAMEL SAUCE, indispensable for gratin, lasagna, flan, casseroles and more. To prepare it just take a few ingredients, Here we give you the doses based on half a litre of milk to a thick sauce. For smoother preparations requiring bechamel simply use tablespoons more scoops of flour. By clicking here you will come to my You Tube Channel where you will find the cauliflower au gratin recipe where is explained step by step how to make the bechamel.
- 500 ml fresh whole milk
- 50 grams of flour 00
- 40 grams butter
- salt and nutmeg as required
In a saucepan heat the milk without bringing to the boil. In another pan melt the butter over low heat. Remove from heat and mix in the melted butter, stirring until all the flour Roux, a compound, smooth and without lumps. Cook for a few minutes the roux on very low heat, stirring constantly: in this way the flour will cook and will be digestible, and the bechamel will taste better. Pour the hot milk, a little at a time, stirring until the liquid is completely absorbed before adding more. Once you have paid all the milk put the saucepan over low heat and continue to stir continuously to prevent the bechamel will stick to the bottom. Season with salt. The sauce is ready when sailing the spoon. Keep in mind that the sauce cooling continues to thicken. If you want to enrich it with grated pecorino or Parmesan, We must add to bechamel served hot as soon as you put the fire out.