Best Besciamella Bechamel Sauce Recipes

BéCHAMEL SAUCE (BESCIAMELLA) | HOW TO MAKE ITALIAN WHITE SAUCE

Steps:

• In a saucepan, melt the butter over low heat. Now add the flour. Mix quickly with a whisk. Stir until the mixture is smooth and without lumps.
• heat the milk, without bringing to a boil. Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely poured over the roux sauce, put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). The sauce is ready when it sticks to the back of a wooden spoon.
• Add a pinch of fine salt and grated nutmeg to taste. For an even richer flavor, add a little Parmigiano reggiano cheese (optional). Italian béchamel sauce is ready to use.

BéCHAMEL

Steps:

• Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
• Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.

BASIC BECHAMEL SAUCE

Steps:

• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

BECHAMEL: BESCIAMELLA

Steps:

• Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
• Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

BECHAMEL SAUCE FOR LASAGNA BOLOGNESE

Steps:

• Melt butter in a heavy-bottom, medium saucepan over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2 to 3 minutes; do not let roux brown.
• Whisking constantly, add about 2 tablespoons hot milk to saucepan.
• Pour half of the remaining hot milk into the saucepan in small increments, whisking the mixture constantly, until a smooth paste forms.
• Whisk remaining milk into pan; add nutmeg and salt. Cook, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes; if any lumps form, stir sauce rapidly with a whisk. Season with pepper; remove from heat. Let sauce stand until lukewarm, about 30 minutes, before assembling lasagna.

BESCIAMELLA - BECHAMEL SAUCE

Steps:

• Heat the milk on low heat making sure that it doesn't boil.
• In another small saucepan melt the butter. (Be carefull: do not let it brown.).
• Slowly add the sifted flour, stirring with a whisk. Cook it for a few minutes, stirring constantly, always being carefull don't let it brown or crispy.
• That's the "roux", as the French call it.
• Now remove it from the heat, slowly add the hot milk, stirring with a wooden spoon.
• Put the saucepan on medium heat, until it boils, add a pinch of salt and a pinch of nutmeg. Then simmer for 15 minutes while covered, or until the sauce doesn't look thick, stirring from time to time.
• Your Bechamel Sauce is ready!