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Bechamel sauce (Salsa besciamella)3.74 out of 50 based on 19 voters.


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Preparation:
Cooking:
Difficulty: Easy    
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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.

 

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Ingredients (Metric & Imperial measurements): 

  • 570 ml (1 pint) Milk
  • 50 g (2 oz) Butter
  • 50 g (2 oz) Plain flour
  • 4 g (1/2 tsp) Salt
  • A pinch of nutmeg
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

 

Ingredients (U.S. measurements): 

  • 2 3/8 cups Milk
  • 2 ounces Butter
  • 1/2 cup Plain flour
  • 1/2 teaspoon Salt
  • A pinch of nutmeg

 

Note: the quantities I have given are intended for the preparation of bechamel sauce needed to prepare a 4-6 portions of lasagne.

 

Directions: 

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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.

 

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Add the salt.

 

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Stir.

 

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Put the butter into a saucepan, on a gentle heat, and melt it.

 

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Once the butter has melted and starts to bubble, gradually add the flour whisking constantly.

 

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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).

 

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When the roux and the pan have cooled down, return the pan to the fire and gradually add the milk. Meanwhile keep whisking.

 

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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.

 

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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.

Bechamel sauce (Salsa besciamella) | Top tips Federico

Federico Pezzaioli

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About Federico


Bechamel sauce (Salsa besciamella) | Top tips Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.
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