Bechamel
Recipe by Bernie Torras
Course: BaseCuisine: FrenchDifficulty: Easy
Rations
8
servingsPreparation time
15
minutesCooking time
15
minutesCalories
204
kcalTotal time
30
minutesIf you are looking for a creamy and delicious sauce to accompany your favorite dishes, bechamel sauce is a classic and versatile option.
This recipe for béchamel sauce with white roux, milk and seasoned with salt, pepper and nutmeg, is an excellent base for gratin, croquettes, cannelloni or even lasagna. In only 15 minutes you will be able to enjoy a homemade bechamel sauce that will take your dishes to another level.
And to make it even more fun, why not accompany it with our gastronomic playlist? Prepare your cooking utensils and turn on the music!
Modo cocción
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Ingredientes
- Roux white
100 gr flour
100 gr butter
- Liquids
1 liter milk
Salt to taste
Ground white pepper to taste
Nutmeg to taste
Pasos
- Cook the flour (to make the white roux)
- We will begin by preparing the white roux, which will be the thickening base for our delicious béchamel sauce. In a saucepan over low heat, gently melt the 100 grams of butter, taking care not to burn it.
- Once the butter is melted, gradually incorporate the 100 grams of flour while stirring constantly with a whisk. Be sure to mix well to avoid lumps.
- Cook the roux for about 10 minutes over low heat, allowing the amylose molecules to dissociate and release smaller sugars. This step is crucial to eliminate the floury taste and to obtain a smooth and aromatic base for our béchamel sauce.
- Liquids
- While the roux is cooking, pour 1 liter of milk into another saucepan and heat over medium heat. Do not let it boil, we just want it to be hot.
- Add salt, ground white pepper and nutmeg to taste to the hot milk. Stir to mix the flavors well.
- Mix the béchamel sauce
- Now, it is time to combine our white roux and the seasoned milk. Remember that it is essential that the milk and the roux have different temperatures when mixing to avoid the formation of lumps. Slowly pour the hot milk into the roux, while continuing to whisk with the whisk attachment.
- Continue cooking the mixture over low heat for about 4 minutes, stirring constantly. You will see how the béchamel sauce reaches a creamy and velvety consistency.
Notas
- Very important: The milk and the roux cannot have the same temperature when combined, as this will produce those unpleasant lumps that are so difficult to eliminate. >
- Don't forget to sift the flour before adding it to the white roux, so you will avoid lumps and achieve a smooth texture. >
- Add the hot milk gradually, whisking constantly, to obtain a perfectly homogeneous mixture.
- If you prefer a lighter béchamel sauce, adjust the proportions of flour and butter or use low-fat milk. To ensure a smooth texture, strain the sauce through a fine sieve before serving.
- If you want a thicker bechamel sauce, feel free to increase the amount of white roux. >
- Customize the bechamel sauce with your favorite ingredients, such as grated cheese, garlic, onion or fresh herbs, to suit your preferences. My favorite ingredient to add to this béchamel: goat cheese curls. Add it once the roux is incorporated and let it melt, it will be a delicious béchamel sauce!
Quizás lo necesites
- Set de batidoras manualesVer precio
Información nutricional (por ración)*
- Serving Size: 150g
- Calories: 204kcal
- Carbohydrates: 13g
- Protein: 5g
- Fat: 15g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 42mg
- Sodium: 180mg
- Potassium: 220mg
- Fiber: 0.4g
- Sugar: 7g
- Vitamin A: 550IU
- Vitamin C: 0.8mg
- Calcium: 170mg
- Iron: 0.6mg