Bechamel sauce (Salsa besciamella)
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- 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
- 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.
- 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.