Béchamel sauce is one of the most representative mother sauces worldwide, and one of the most sought and desired. It is essential that we all know how it is prepared and without so many complications when making it, and that it left with the best flavor.
What ingredients use in a béchamel sauce?
This sauce made with milk and a roux that has flour and butter; those are the main ingredients that make up this sauce. From now on, we can add the ingredients we want to put, such as onion and garlic to flavor; nutmeg or chicken broth for more taste, it all depends on the preparation you are going to do.
Why is the sauce flavored with flour?
I want you to have something very present, and it is that the béchamel sauce does not have to flavored with flour; if this happens, it is because we have not let it cook enough for this flavor to eliminated.
It is a sauce with which you have to be very careful in its preparation because in the slightest carelessness or because of the very high fire, the ingredients can burn, and this would cause a disaster in our sauce.
How to make béchamel sauce?
In this way, we can pay more attention to our sauce and so it will be with the perfect flavors. I hope you are encouraged to follow this recipe, step by step of it, and correctly make the béchamel sauce. Let’s cook.
Remember that you can use this béchamel sauce to accompany the recipe of cauliflower gratin with cheese or homemade pizza.
Receta original en Español
Ingredients
- 1 tablespoon wheat flour
- 1 tablespoon of butter
- 600 ml of milk.
- Salt to taste.
- A pinch of nutmeg.
Notas
- So that there are no lumps in the sauce, you must sift it, that is, pass it through a filter. When adding the milk, constantly stir circularly, so that everything is well integrated. Do not stop stirring until the milk introduced.
- If you wish you can add half an onion and a clove of garlic, I recommend that it be finely chopped and sauté in the butter, then add the flour, and then the milk in the same way as in the previous procedure.
- If you want to add a bottom of chicken broth, then use 300 ml of milk and 300 ml of broth.
Instructions
- In a skillet over medium heat – low add the butter when it has melted, add the wheat flour and stir until forming the so-called roux.
- Let cook for about 2 minutes, constantly stir and be careful not to burn.
- Once the flour and butter are well mixed, add the milk little by a little while stirring, and with circular movements.
- Then, once all the milk has added, add a little salt and the pinch of nutmeg and continue cooking for about 5 to 7 more minutes, stirring occasionally.
- Remove from heat and go.
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