Emprimir
Correo Electrónico
Receta Béchamel Sauce (Besciamella) and my foolproof lump-free process
 |
Ingredientes
- 4 1/4 cups / 1 lt milk (preferably not skimmed)
- 8 tbsp / 80 gr all-purpose flour (sifted)
- 8 tbsp / 80 gr unsalted butter
- 2-3 pinches freshly grated nutmeg
- salt to taste (1/4-1/2 tsp)
- Parmigiano Reggiano cheese (optional)
View Full Recipe at Ilarias Perfect Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2g | |
| Calories 25 | |
| Calories from Fat 24 | 96% |
| Total Fat 2.83g | 4% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
Leave a review or comment
Leave a review
Recetas de este chef
,%20is%20one%20of%20the%20mother%20sauces%20of%20the%20french%20and%20italian%20cuisine%20but%20it%E2%80%99s%20also%20known%20as%20white%20sauce.%3C/p%3E%3Cp%3EFor%20someone%20it%20may%20be%20a%20little%20tricky%20because%20sometimes%20it%20turns%20out%20a%20bit%20lumpy,%20but%20trust%20me%20and%20follow%20my%20quick%20recipe%20and%20tips%20for%20a%20perfect%20foolproof%20lump-free%20sauce,%20Besciamella%20is%20a%20really%20simple%20and%20versatile%20sauce!%3C/p%3E%3Cp%3EHistory%20tells%20that%20an%20earlier%20version%20of%20Besciamella%20was%20born%20in%20Tuscany%20named%20as%20%E2%80%9CSalsa%20Colla%E2%80%9D%20(Glue%20Sauce),%20consisted%20in%20slow%20cooked%20milk%20with%20meat%20broth,%20spices%20and%20cream,%20then%20it%20was%20imported%20in%20France%20(together%20to%20serveral%20other%20recipes%20like%20onion%20soup)%20by%20Catherine%20de%E2%80%99%20Medici,%20the%20wife%20of%20King%20Henry%20II%20of%20France,%20and%20then%20was%20modified%20by%20a%20chef%20in%20honour%20of%20the%20%E2%80%9Cmarquis%20de%20B%C3%A9chamel%E2%80%9D,%20who%20held%20the%20honorary%20post%20of%20chief%20steward%20to%20Louis%20XIV.%3C/p%3E%3Cp%3ENowadays,%20in%20Italy,%20Besciamella%20is%20most%20used%20in%20the%20Emilian%20cuisine%20especially%20in%20the%20Lasagna%20recipe,%20Cannelloni,%20Pasta%20al%20Forno%20(baked%20pasta)%20and%204%20cheeses%20pasta.%3C/p%3E%3Cp%3EBut%20it%E2%80%99s%20also%20used%20with%20vegetables%20such%20as%20baked%20cauliflowers%20or%20broccoli%20(for%20that%20recipe%20I%20like%20to%20use%20a%20more%20flavorful%20sauce:%20bechamel%20plus%20egg%20yolks,%20cream%20and%20Parmigiano%20Reggiano%20cheese%20%E2%80%93%20called%20by%20chefs%20Mornay%20sauce%20%E2%80%93%20recipe%20in%20a%20next%20post).%3C/p%3E%3Cp%3EB%C3%A9chamel%20is%20made%20by%20melting%20butter%20with%20equal%20parts%20of%20flour%20in%20order%20to%20make%20a%20roux,%20which%20is%20cooked%20under%20low%20heat%20while%20stirring%20with%20a%20whisk%20and,%20because%20it%E2%80%99s%20a%20white%20sauce,%20you%20have%20to%20pay%20attention%20to%20not%20over%20brown%20the%20roux%20(a%20dark%20brown%20roux%20is%20usually%20used%20to%20thick%20roasted%20meats%20or%20stews%20so%20they%20will%20have%20more%20flavour,%20albeit%20less%20thickening%20power).%3C/p%3E%3Cp%3EThe%20roux%20is%20then%20mixed%20with%20nutmeg,%20heated%20milk,%20and%20it%E2%80%99s%20customary%20in%20Italy,%20especially%20in%20Emilia-Romagna,%20to%20add%20Parmigiano%20Reggiano%20cheese%20inside%20for%20a%20better%20taste.%20Then%20the%20sauce%20is%20cooked%20until%20thickened%20and%20smooth.%3C/p%3E%3Cp%3ESo,%20the%20final%20thickness%20of%20the%20sauce%20depends%20from%20the%20proportion%20between%20roux%20and%20milk%20and%20the%20cooking%20time,%20so%20if%20you%20want%20a%20more%20liquid%20Besciamella%20reduce%20the%20amount%20of%20roux,%20otherwise%20add%20more%20roux.%3C/p%3E%3Cp%3EB%C3%A9chamel%20Sauce%20(Besciamella)%20and%20my%20foolproof%20lump-free%20process%3C/p%3E%3Cp%3EDifficulty:%20easy%3C/p%3E%3Cp%3EPreparation:%201%20minuteCooking%20Time:%2015-20%20minutesYield:%20%E2%89%884%20servings%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3ENote:%20these%20quantities%20of%20butter%20and%20flour%20produce%20a%20medium-thick%20B%C3%A9chamel,%20suitable%20for%20Lasagne%20or%20as%20a%20base%20for%20other%20sauces%20(generally%20you%20can%20use%20one%20to%20three%20tablespoons%20each%20of%20flour%20and%20butter%20per%20cup%20of%20milk%20%E2%80%93%20e.g.%20one%20tbsp%20of%20each%20for%20a%20thin%20sauce%20while%20three%20tbsp%20of%20each%20for%20an%20extra%20thick%20sauce).%3C/p%3E%3Cp%3EInstructions:%3C/p%3E%3Cp%3EIn%20a%20medium%20saucepan%20heat%20the%20milk%20with%20salt%20until%20little%20bubbling,%20then%20remove%20from%20heat%20or%20you%20can%20heat%20milk%20in%20microwave%20to%20save%20time%20(pre-heating%20the%20milk%20will%20reduce%20the%20time%20of%20stirring%20and%20controlling%20the%20sauce%20while%20cooking).%3C/p%3E%3Cp%3EIn%20another%20pan,%20melt%20the%20butter%20until%20foaming.%20Remove%20from%20heat,%20add%20flour,%20stir%20well%20with%20a%20whisk%20or%20a%20spoon%20and%20return%20to%20heat%20(if%20you%20don%E2%80%99t%20remove%20from%20heat%20the%20pan,%20the%20flour%20will%20cook%20too%20fast%20and%20lumps%20can%20be%20too%20difficult%20to%20dissolve).%3C/p%3E%3Cp%3EEvery%20minute%20(or%20when%20necessary)%20stir%20with%20a%20wooden%20spoon%20over%20a%20low%20heat%20until%20the%20roux%20is%20blond/light%20gold%20and%20smooth%20(to%20me%20it%20took%20about%2010-12%20minutes),%20paying%20attention%20to%20not%20over%20brown%20it.%3C/p%3E%3Cp%3EQuickly%20add%20the%20nutmeg%20and%20mix%20well%20(adding%20nutmeg%20in%20the%20roux%20instead%20of%20in%20the%20milk%20will%20avoid%20the%20nutmeg%20to%20clump%20on%20the%20skin%20of%20the%20milk),%20remove%20from%20heat.%3C/p%3E%3Cp%3EWith%20one%20movement%20put%20all%20the%20roux%20into%20the%20scalded%20milk%20(into%20a%20saucepan).%20Stir%20with%20a%20whisk%20until%20smooth.%3C/p%3E%3Cp%3EReturn%20to%20heat%20and%20simmer%20Besciamella,%20stirring%20constantly%20with%20a%20wooden%20spoon%20(or%20a%20whisk),%20until%20sauce%20comes%20to%20a%20boil,%20thickens%20and%20coats%20the%20back%20of%20a%20wooden%20spoon%20(about%205%20minutes).%3C/p%3E%3Cp%3EWait%202-3%20minutes%20(to%20allow%20flour%20to%20cook%20better)%20and%20then%20remove%20from%20heat%20(this%20will%20prevent%20the%20sauce%20from%20taste%20floury).%3C/p%3E%3Cp%3EIf%20desired%20add%20Parmigiano%20Reggiano%20cheese%20and%20stir%20a%20little%20bit.%3C/p%3E%3Cp%3EYour%20perfectly%20smooth%20Besciamella%20is%20ready%20to%20be%20used%20however%20you%20like!%20(use%20it%20immediately%20as%20long%20as%20it%E2%80%99s%20hot,%20so%20it%E2%80%99s%20easier%20to%20deal%20with).%3C/p%3E%3Cp%3ERemember%E2%80%A6%20%E2%80%9Chome-made%20strikes%20back!%E2%80%9D%3C/p%3E){kind=link}