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Besciamella Sauce

Béchamel is a fundamental sauce in European cuisine, particularly widespread in Italy and France, where it is considered an essential preparation. It is a smooth, velvety cream made by cooking butter and flour together to form a roux, to which hot milk is gradually added and stirred patiently until a soft, uniform consistency is achieved. Finished with a pinch of salt, nutmeg, and sometimes white pepper, béchamel adds creaminess and delicacy to many dishes. Versatile and refined, it is an essential ingredient for lasagna, baked casseroles, gratins, and many oven-baked preparations, thanks to its ability to bind and harmonize flavors and textures.

Besciamella Sauce

Preparazione

10 min

Cottura

20 min

Porzioni

4

Ingredienti

  • •100gr butter
  • •100gr flour
  • •1lt milk

Preparazione

  1. 1.Prepare the roux: melt the butter in a saucepan, then add all the flour and mix until combined.
  2. 2.Cook until the roux is just about to turn golden.
  3. 3.Once the roux is cooked, pour in the milk a little at a time, mixing it in completely before adding more so that no lumps form.
  4. 4.Cook until the desired consistency is reached.