He reigns in lasagna, but many believe it’s just another white sauce. Pure mistake, after all, the Béchamel sauce is incomparable. Let’s do it?
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No, this is not just another white sauce recipe. Here you will learn how to make a bechamel sauce mouth-watering and that no one will be able to forget.
Ready for the step by step? Take note of the ingredients, prepare the pots and believe me: it will be worth it.
Let yourself be surprised by the classic, as tradition dictates, and bon appetit!
Traditional béchamel sauce
Kitchen:italian
Type:complement
Setup time:00:15
Ingredients
- 3 c. of wheat flour soup (or Maizena)
- 3 c. of butter soup at room temperature
- 500ml of milk
- salt and pepper qb
- nutmeg to taste
- Zest of 1/2 lemon
preparation method
- To start, heat a small pan over low heat and melt the butter.
- Then add the flour and stir continuously until you create a roux – that is, a homogeneous ball of dough.
- Stir constantly, crushing the ball to avoid lumps. If you want a lighter sauce, let it cook for just 2 or 3 minutes, but if you want a more golden sauce, increase the time to 15 minutes.
- Once you have the roux ready – that is, after forming the ball – add a little milk (quite hot) and, after letting it incorporate, repeat this process – until you finish the amount of milk indicated in the recipe.
- Season with salt, pepper and nutmeg to taste, add the lemon zest, mix well and make sure that the béchamel sauce is at the point of velvety cream.
- Serve with pasta or top your favorite meats – not forgetting, of course, that this sauce is a lasagna recipe’s best friend.
