Béchamel sauce is a creamy, enveloping mother sauce whose paternity is disputed between France and Italy, also popular in England as a white sauce.
It is prepared from a roux of butter and flour, with milk added, respecting the proportion of 10:10:100.
If desired, it can be flavored with nutmeg, grated Parmesan or black pepper.
The secret to a perfect, homogeneous and lump-free béchamel sauce is to stir the mixture continuously with a hand whisk while pouring in the milk at a trickle.
For the preparation of lasagna you will need a particularly firm béchamel sauce, which can be obtained by slightly increasing the amount of flour.
- 2 cups of milk
- 1/2 cup of all purpose flour
- nutmeg to taste
- 3+1/2 tbsp of butter
- salt to taste
Pour the milk into a small saucepan.
Put the saucepan on the stove and let it heat over low heat.
Scoop the diced butter into a second saucepan.
Melt gently over low heat.
Add the flour, all at once, stirring quickly with a wooden spoon or whisk until smooth.
Toast the roux over the heat until it is perfectly blended and golden brown.
Pour in the hot milk in a trickle, continuing to stir so that no lumps form.
Put on the heat and cook, continuing to stir, until the right consistency is achieved.
In case it is too thick you can add a little more milk.
Remove from the heat and adjust the salt.
Scent with a pinch of nutmeg.
The béchamel sauce is ready to be used in various preparations.
If the béchamel is too thick, let it cool and then thin it with milk; then put it back on the heat, never stopping stirring.
If, on the other hand, it was too runny, add a knob of floured butter and continue cooking for a few more minutes.
In case lumps form, simply strain the mixture through a strainer.
The béchamel will keep perfectly well in the refrigerator for 2-3 days, sealed in an airtight container.
The moment you need to use it, warm it slightly, add a few tablespoons of milk to make it more fluid and process it with a hand whisk.
You can also freeze it for about 1 month.
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