ITALIAN BESCIAMELLA
Not just any white sauce!
Bechamel sauce is an easy-to-make, velvety delight that you can add to an infinite amount of recipes to elevate their flavours and creaminess. Add it to your pastas, lasagna, baked trays, mac and cheese, grilled sandwiches, and what not - the sky is the limit!
This vegetarian recipe is so cheap and easy to make at home, that it makes no sense to buy white sauce from the shops, which is full of preservatives and chemical ingredients.
Besciamella can do miracles in the kitchen in just a couple of minutes and with only a couple of ingredients; it is fool-proof, healthier and will always be a 1,000 times testier as well!
A little history
Besciamella is an ancient basic sauce claimed by both the French and the Italians as their own creation.
The most reliable theory is that it was Caterina de' Medici who imported it from Florence into France in the 1500s, but it was then thanks to Louis de Béchameil that it became known as béchamel sauce.
Interestingly, the ‘roux’, the basic flour and butter mix used to prepare this sauce, was known way before béchamel sauce got its name and fame. In fact, in 1553 it was included in a German recipe book as a sauce to accompany meat and fish dishes.
INGREDIENTS👇🏻
• 500ml | 17.60fl oz whole milk
• 50g | 1.76oz plain flour
• 50g | 1.76oz butter
• Nutmeg to taste
• Sea salt to taste
The recipe step by step
Slowly warm up the whole milk adding salt and nutmeg to taste. Be careful not to make the milk boil!
Melt the butter slowly without browning it, then sieve the plain flour in and whisk vigorously to avoid lumps
Cool your roux down with a splash of milk, then incorporate the milk in slowly, while stirring on low heat
Keep stirring until all your roux has melted and you have reached the desired consistency
Add this velvety delight to any recipe you want! 😋
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