Béchamel

Béchamel is one of the basic sauces in cooking, particularly French cuisine, but also widely adopted in Italian cuisine, especially as a fundamental ingredient for lasagna and numerous gratins. Here is the recipe to prepare béchamel.

Ingredients

• 500 ml whole milk
• 50 g butter
• 50 g 00 flour
• Grated nutmeg, to taste
• Salt, to taste
• White pepper (optional), to taste

Preparation

1. Heat the milk in a saucepan until it is almost about to boil. Alternatively, you can also heat it in the microwave.
2. In another tall-sided saucepan, melt the butter over medium-low heat.
3. Once the butter is completely melted, add the sifted flour. Stir vigorously with a whisk to combine the butter and flour well, avoiding the formation of lumps. This mixture is called roux.
4. Cook the roux for a few minutes until it takes on a slightly golden color, being careful not to burn the mixture.
5. Add the hot milk to the roux, a little at a time, continuing to stir with the whisk to avoid the formation of lumps.
6. Season with nutmeg, salt, and, if you like, a pinch of white pepper.
7. Continue cooking over medium heat, stirring constantly, until the béchamel thickens and reaches the desired consistency.

Once ready, the béchamel can be used immediately or stored in the fridge covered with plastic wrap in contact to avoid the formation of a “crust” on the surface.

Trivia

The béchamel, also known as white sauce (“sauce béchamel” in French), was probably popularized by King Louis XIV’s head chef, François Pierre de la Varenne, who dedicated it to Marshal Louis de Béchamel. This sauce has spanned the centuries and has become indispensable in many Italian baked dishes, such as lasagna, cannelloni, and many types of gratined vegetables.