Croquettes, cannelloni, lasagna or creamed spinach are some of the dishes that have bechamel among their ingredients, one of the most delicious sauces that we can use in the kitchen. So, with the help of the experts at Directo al paladar, we are going to learn how to make it with the definitive recipe so that it is always perfect, silky and of course without a single lump. Make a good and quick homemade béchamel It does not involve any mystery and it is much simpler than it seems.
To make the bechamel sauce, we start by putting a frying pan on the heat and adding 50 grams of butter. As soon as it is founded add the same amount of flour and stir to form a paste. If we are going to want a thinner or thicker béchamel, we can alter this proportion a bit or play with the amount of milk and the cooking / evaporation time.
When the flour and butter are well mixed, let’s adding the milk while stirring. This is the moment to change the wooden spoon for the rods and thus prevent the dreaded lumps from forming. The key is to add the milk little by little, so that there are no temperature changes.
Better results can be achieved with the very hot milk and adding it scoop by scoop, without adding more quantity until the previous one has been absorbed by the mass. And yes, always stirring non-stop, making circular movements or drawing eights in the pan, so that the bechamel sauce is always in motion.
When all the milk has been added, it is time to taste and add the salt and the classic touch of nutmeg, so characteristic of bechamel. However, if you want a thicker béchamel, spend more time and allow the liquid to slowly evaporate while the pan bubbles up.
Despite everything, even if you followed all the steps carefully, no one is free from lumps appearing. This usually happens at the beginning of the process and if you can’t dissolve them in the milk with the whisk, you can use the blender and then return the already crushed sauce to the pan and continue cooking.
Philips Philips HR3740/00 stand mixer with Turbo function
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