Béchamel sauce
4 servings
10 minutes
Béchamel sauce is a classic of Italian cuisine, embodying tenderness and refined taste. Its history traces back to 17th century France, where it became a symbol of exquisite dishes. The velvety texture and soft creamy flavor make it an ideal complement to pasta, lasagna, vegetables, and meat. The base of the sauce is simple: milk, flour, and butter, but proper preparation gives it smoothness and silkiness. Béchamel serves as a foundation for many other sauces, opening up space for culinary experiments. Its use in dishes adds special richness to them by softening flavor nuances and creating harmony among ingredients. This is a sauce that transforms ordinary dishes into gastronomic delights.
1
Pour milk into the pot and heat it (no need to boil).
- Milk: 2 glasss
2
Melt butter in a pan (set the heat to medium or slightly below medium).
- Butter: 3 tablespoons
3
Add flour and mix well with a wooden spatula.
- Wheat flour: 2 tablespoons
4
Carefully pour in the milk in small portions, stirring the sauce vigorously to avoid lumps.
- Milk: 2 glasss
5
Bring the sauce to a boil, stirring and boil for 1-2 minutes. The sauce should thicken. Add salt.
- Salt: pinch
6
Turn off the heat and add pieces of butter to the sauce to prevent a film from forming on the surface.
- Butter: 3 tablespoons
