Béchamel is a basic sauce in Italian cuisine, used in numerous recipes to add creaminess and flavor. Preparing it at home may seem intimidating, but with the right secrets it is possible to achieve perfection and surprise the palates of friends and family.
The choice of ingredients
To get one bechamel of excellent quality, it is essential to select high quality ingredients. The flour, butter and milk must be fresh and of good quality, in order to guarantee a creamy result with a balanced flavour. Furthermore, nutmeg is a secret ingredient that gives the sauce a touch of aroma and complexity.
Flour: the base of bechamel
Flour is the fundamental element to create a bechamel with perfect consistency. AND important choose a 00 type flour, which guarantees a smooth and lump-free consistency. The flour must be sifted before use, to avoid the formation of lumps in the sauce.
Butter: the secret of creaminess
Butter is a key ingredient to give creaminess to the bechamel. It’s important to use high-quality butter, preferably unsalted, to better control the flavor of the sauce. The butter should be melted slowly in a pan over low heat, without letting it burn, to ensure a rich, smooth base for the sauce.
Milk: The liquid base of the sauce
Milk is the liquid element that gives consistency to bechamel. It is advisable to use whole milk to obtain a creamy sauce and full-bodied. The milk must be added gradually to the flour and melted butter, stirring constantly with a whisk to avoid the formation of lumps.
The preparation of the béchamel sauce
Once the right ingredients have been selected, it is essential to follow a precise procedure to obtain one bechamel perfect. Cooking the sauce requires patience and attention to detail, to prevent lumps from forming or the sauce from burning to the bottom of the pan.
Mix carefully
During the preparation of bechamel, it is essential to mix the ingredients carefully to avoid the formation of lumps. It is advisable to use a whisk to constantly stir the sauce, making sure that all the ingredients mix evenly. The sauce must be cooked over low heat to prevent it from burning on the bottom of the pan.
Adjust the consistency
The consistency of bechamel it depends on the quantity of flour and milk used in the preparation. If the sauce is too thick, you can add a little milk to make it thinner. If, on the other hand, the sauce is too liquid, you can add a little flour to thicken it. It is important to adjust the consistency of the sauce during cooking, to obtain a creamy and velvety consistency.
Prepare one bechamel Homemade requires care, attention to detail and the choice of high quality ingredients. By following the right secrets and techniques, it is possible to obtain a creamy sauce with a balanced flavour, perfect for enriching numerous Italian cuisine recipes.