Bechamel sauce ( besciamella ) - easy recipe

Another staple, this simple French sauce is a component of many recipes you'll encounter in the kitchen. Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

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Hi GialloZafferano viewers and welcome to our kitchen. I'm Sonia and today we'll be making a very famous, very versatile French sauce: Béchamel. This sauce was invented by a French Marquise, Louis of Béchamel; it gained fame and is still used widely in both French and Italian cuisine. Let's see what ingredients we'll need:
• 1 quart of milk
• 7 tbsp of butter
• Salt to taste • Grated nutmeg
• 1 cup of flour
Let's prepare our Béchamel.
First, melt the butter in a pot. Now, whisk in the flour which should be sifted beforehand to prevent lumps. Mix it all together until you get what is called in cooking jargon a roux which will be a hazel colour. Make sure the flour is completely incorporated into the butter and then let it brown until the colour is just lightly golden.
Here's our roux. When it's slowly reached a light hazel colour, it's time stream in the milk which should be warm to room temperature. Mix until the sauce thickens.
The sauce is thickening. Now add a generous pinch of salt and grate in a bit of nutmeg. Continue to mix at a simmer for a few more minutes until the sauce is dense and lump-free.
Our béchamel is finished. Now you can use it to prepare lasagne, cannelloni, as a vole-a-vaunt filling or for making a vegetable or fish gratin. However you use it, if you follow GialloZafferano's béchamel recipe, your dish will be fantastic. See you next time!

Category:

Howto & Style

Tags:

• Béchamel
• flour
• butte
• roux
• sauce
• basic
• French
• recipe
• staple
• cooking.
• Butter
• Flour
• Milk
• Nutmeg
• Salt
• butter
• milk
• nutmeg
• salt
• recipes
• cuisine

[TheGreenwolf26]

What kind of milk are you using?

[yellowsaffron]

@TheGreenwolf26 Whole milk

[sohan181]

hi

how long can i keep this sauce in the fridge to use

[yellowsaffron]

@sohan181 2-3 days, if you keep it in the fridge covered with cling film

[Anna17315]

All the bechamel recipes I've seen they pour an egg in when the creme is ready and some grated cheese and they stir well. Have you tried that with the egg? Although I prefer your recipe cause I don't like to smell the egg in my bechamel

[yellowsaffron]

@Anna17315 The true recipe of bechamel sauce doesn't entail the use of egg

[yellowsaffron]

@JustinRiray If you add the flour to the butter there's no need to skim the fat

[NicoTeen7]

anyone saying onions and whatnot, go back to school, all the ingredients for bechamel are exactly those they used in the vid... also if you use cold milk instead of warm or room temp you wont get any lumps.

[notsotupelohoney]

Thank you for the recipe, Sonia.

What is that magnificent tool you are using? Whisks aren't good for this because they don't reach into the corners of the pan. I used to have a Presto Whip that was perfect. It was very old and the new ones just don't work the same. Your tool worked perfectly. I want it!

[Timscorner]

@Anna17315 if u add cheese, it will become a mornay sauce

[yellowsaffron]

@Shunkitology Yes, this recipe is neutral and it can be used to make many dishes, such as lasagne (youtube.com/watch?v=3uZlrwAN7­QA), croque monsieur (youtube.com/watch?v=Mr_vDA-MU­zM) or even vegetables au gratin (youtube.com/watch?v=6fNr6C3TB­oE)