Bechamel sauce base for multiple recipes

Do you want to cook excellent lasagna or perfect croquettes? One of the basics that you need to master is the bechamel sauce. A very versatile sauce that will flavor even the most boring vegetables, and will be the essence of more elaborate dishes. Do not be afraid of the lumps, with this recipe you will get a smooth and very rich sauce. What are you waiting to try it?

The bechamel sauce is a French origin that we use in many dishes. As examples, we can mention lasagna, cannelloni, croquettes , or even to mix with vegetables , such as spinach or cauliflower.

This sauce is composed of two main ingredients . The first is a mixture called roux , and it consists of a fat, in our case butter, and flour. It is important that the roux never get to toast. A variation of this sauce can be achieved by substituting butter for olive oil. The second ingredient is a dairy , in our case milk.

Processing time: 20 minutes

Difficulty: Medium

Ingredients:

• 40 g of butter
• 1/2 l of milk
• 40 g of flour
• Nutmeg
• Salt

Elaboration step by step

1. Melt the butter in a casserole dish.
2. When the butter is completely melted, add the flour and stir without stopping, trying to undo the lumps. We cook this dough for 3-4 minutes , to avoid that the béchamel tastes like flour. If it starts to brown, we continue with the next step.
3. We boil the milk and add it little by little, stirring without stopping. When it is well mixed and without lumps, add the salt and nutmeg , and let it cook until it acquires the desired consistency.

Tips

Depending on what we are going to do with the bechamel we must add more milk (if we want it more liquid) or let it cook a little more (to obtain a thicker sauce) .