She is the Queen of the all sauces!
The besciamella sauce, or to call it with its original name “la sauce à la Béchamel” is a base sauce originally from France but it is used widely in Italy too. It is also known as white sauce.
Béchamel is traditionally made by melting a quantity of butter and adding an equal part of flour to make a roux, which is cooked under gentle heat while stirring with a whisk.
As it is a white sauce, care must be taken not to make the roux brown. Then heated milk is gradually whisked in and the sauce is cooked until thickened and smooth.
The proportion of roux and milk determines the thickness of the sauce.
How to make it:
Heat up the milk (do not boil it) with a pinch of salt and grated ground nutmeg.
In another pot, melt the butter at a very low heat. Turn off the fire and add the flour very slowly and use a whisk to avoid making stones. Then place it again on low fire until is dark yellow. So you obtain the ‘roux’.
Now add slowly the milk to the roux and stir vigorously with the whisk.
Cook everything for 5 minutes at low heat until it boils and becomes thick.
Dose: These doses are for a medium density. If you want it thicker add more butter and flour. If you want it more liquid add milk.
Conservation: You can preserve the besciamella for 2 max 3 days in the fridge.
If you are going to use the besciamella later, cover it with cling film to avoid the thick crust on top.
You can add a bit of warm milk if it’s too hard to stir once is cold.
Tips: use ONLY ground nutmeg and grate it. The ready one gives an odd/sour flavour that is terrible.
To enrich the flavour sometimes I also add a pinch of black pepper and more nutmeg.
- 100 g flour
- 100 g butter
- 1 lt Fresh Whole milk
- Pinch of salt
- Grated Ground Nutmeg q.b.
- Heat up the milk but do not boil it with a pinch of salt and ground nutmeg grated.
- In another pot, melt the butter at very low heat. Turn off the fire and add the flour very slowly and use a whisk to avoid making stones. Then place it again on low fire until is dark yellow. So you obtain the ‘roux’.
- Now add slowly the milk to the roux and stir vigorously with the whisk.
- Cook everything for 5 minutes and low heat until it boils and it becomes thick