BECHAMEL SALSA RECIPES

Name: Bechamel sauce (Salsa besciamella)
Prep time: 5 min
Cook time: 15 min
Cuisine: Italian
Ingredients: 570 ml (1 pint) Milk; 50 grams (2 oz) Butter; 50 grams (2 oz) Plain flour; 4 grams (1/2 tsp) Salt; A pinch of nutmeg

BECHAMEL SAUCE (SALSA BESCIAMELLA) - EASY

Bechamel sauce (Salsa besciamella) - Easy image

This is a very basic recipe you can use for many different preparations. I like to flavour the milk for the bechamel sauce with a pinch of nutmeg, but if you do not like nutmeg, you can try with a studded onion instead. Remember, if you want a more liquid bechamel sauce, add a bit more milk. If you want a thicker sauce, just let it simmer for longer. Usually, when the bechamel sauce is intended to be used for preparation of lasagne, I try to keep the bechamel sauce a bit liquid in order to moister the lasagne sheets.Note: the quantities I have given are intended for the preparation of bechamel sauce needed to prepare a 4-6 portions of lasagne.

Provided by Federico

Categories Main Course

Prep Time 5 minutes

Cook Time 15 minutes

Number Of Ingredients 5

Ingredients

570 ml (1 pint) Milk
50 grams (2 oz) Butter
50 grams (2 oz) Plain flour
4 grams (1/2 tsp) Salt
A pinch of nutmeg

Steps:

Heat the milk. If you are in a hurry, 3 minutes in the microwave should do the job, otherwise heat the milk in a pan. Next, add a pinch of nutmeg.
Add the salt.
Stir.
Put the butter into a saucepan, on a gentle heat, and melt it.
Once the butter has melted and starts to bubble, gradually add the flour whisking constantly.
Whisk until all the flour is coated with the butter and the the paste achieve a sandy texture (technically, this is called a white roux). This operation should last a couple of minutes. Next, let the roux to cool down because it is not good practice to add hot milk to a hot roux (risk of burning and the mixture would become too lumpy).
When the roux and the pan have cooled down, return the pan to the fire and gradually add the milk. Meanwhile keep whisking.
Once you are sure that the roux is completely mixed with the milk and no lumps are present, turn the heat down to low and gently stir.
Keep stirring gently until the sauce thickens. Then, you can remove the pan from the heat and set aside (for a perfect smooth sauce, pass the sauce through a strainer). You bechamel sauce is now ready.

Nutrition Facts : Calories 653 kcal, ServingSize 1 serving

BECHAMEL SAUCE RECIPE {BESCIAMELLA} - ITALIAN RECIPE BOOK

Bechamel Sauce Recipe {Besciamella} - Italian Recipe Book image

Bechamel Sacue or Salsa Besciamella is one one the basic sauces in cooking.It’s also the easiest and fastest sauce to make.

Provided by Italian Recipe Book

Categories Sauces

Cook Time 5 minutes

Yield 1

Number Of Ingredients 5

Ingredients

2 tbsp butter ((1 oz or 30 grams))
3 tbsp leveled or 2 tbsp heaping flour - ((1 oz or 30 grams))
1 ¼ cup milk
Pinch nutmeg
Salt to taste

Steps:

In a stove-top pot melt butter.
Add flour and whisk well until a thick creamy paste forms. Cook for 1-2 minutes.
Slowly pour in about ? cup of milk. Continue whisking energetically breaking all the lumps. Make sure to scrape well the bottom and sides of the pot.
Once you have reached a smooth consistency add a little more milk. Continue adding milk in small portions until you have used up all the milk.
Increase the heat a little and continue whisking and cooking the sauce.
Once it starts to thicken, cook it for another 20-30 seconds and turn off the heat.
Continue to whisk. You’ll notice Bechamel Sauce will continue to thicken even with the heat off.
Once it reached desired consistency, season it with nutmeg and salt to taste or other seasonings (see suggestions above the recipe).
Give another good stir.
If you’re not planning to use the sauce immediately see my tips above how to store it to prevent a skin from forming.

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