Classic homemade béchamel sauce
The béchamel sauce is one of the most versatile basic sauces in the kitchen: easy and quick to make, it is perfect for giving an edge to many different dishes. The most accredited hypothesis is that it was Catherine de 'Medici who imported it to France with the name it had then, "glue sauce". But it is thanks to the courtier Louis de Béchameil that it then took the name of béchamel sauce despite Pellegrino Artusi preferred to Italianize it in his recipe book with the name of "balsamella", now in disuse. Discover all the secrets to get a creamy and lump-free béchamel sauce and we bet that you will never resort to the packaged one again!
Now around you see a lot of recipes of béchamel sauce in vegan version, without butter, without flour, without milk, without lactose, without without... But I remain faithful to my dear classic recipe. I will be tied to traditions or maybe because it is so good to accompany many types of preparations. I don't know...
So today, in the oven, there is the recipe of Béchamel Sauce in an absolutely traditional version!
INGREDIENTS
500 ml milk 50 g butter50 g floura pinch of saltnutmeg
Preparation
The preparation is very simple. Personally I prefer to abound enough with nutmeg and as a texture I prefer it to be soft enough. Obviously it is up to you to dose how much nutmeg to put, how much salt and how much to cook it, in order to reach the right consistency based on the preparation you need.
Heat the milk separately. In another saucepan, melt the butter and slowly add the sifted flour, stirring with a wooden spoon. Wait a few minutes, remove from heat and add the hot milk. Put the saucepan back on low heat, add salt and nutmeg and continue stirring with a hand whisk, until the béchamel sauce thickens. Continue cooking until the desired consistency is reached. I advise you to taste it, in order to perfectly dose salt and nutmeg.
Note Have you seen how easy it is to prepare it? Please: do not buy the ready-made one ! It would be a crime! I tasted it and the taste of homemade béchamel sauce is great!
The béchamel sauce is one of the most versatile basic sauces in the kitchen: easy and quick to make, it is perfect for giving an edge to many different dishes. The most accredited hypothesis is that it was Catherine de 'Medici who imported it to France with the name it had then, "glue sauce". But it is thanks to the courtier Louis de Béchameil that it then took the name of béchamel sauce despite Pellegrino Artusi preferred to Italianize it in his recipe book with the name of "balsamella", now in disuse. Discover all the secrets to get a creamy and lump-free béchamel sauce and we bet that you will never resort to the packaged one again!
Now around you see a lot of recipes of béchamel sauce in vegan version, without butter, without flour, without milk, without lactose, without without... But I remain faithful to my dear classic recipe. I will be tied to traditions or maybe because it is so good to accompany many types of preparations. I don't know...
So today, in the oven, there is the recipe of Béchamel Sauce in an absolutely traditional version!
INGREDIENTS
500 ml milk
50 g butter
50 g flour
a pinch of salt
nutmeg
Preparation
The preparation is very simple. Personally I prefer to abound enough with nutmeg and as a texture I prefer it to be soft enough. Obviously it is up to you to dose how much nutmeg to put, how much salt and how much to cook it, in order to reach the right consistency based on the preparation you need.
Heat the milk separately. In another saucepan, melt the butter and slowly add the sifted flour, stirring with a wooden spoon. Wait a few minutes, remove from heat and add the hot milk. Put the saucepan back on low heat, add salt and nutmeg and continue stirring with a hand whisk, until the béchamel sauce thickens. Continue cooking until the desired consistency is reached. I advise you to taste it, in order to perfectly dose salt and nutmeg.
Note
Have you seen how easy it is to prepare it? Please: do not buy the ready-made one ! It would be a crime! I tasted it and the taste of homemade béchamel sauce is great!
No comments:
Post a Comment