Bescimella” sauce is very popular in Italian recipes. Adopt this simple and easy recipe for a real white sauce. Ingredients are very simple and available, and cooking time will not take more than 10 minutes.
You can use it for more complex dishes such as lasagna, cannelloni, as well as for flavoring meat, cooked vegetables, fish, casseroles and other dishes.
Ingredients for 1 liter of béchamel sauce:
–butter 100 g.
-100 grams of flour.
–milk 1 litre-salt
1 pinch of seasoning
nutmeg 1 pinch
Stage 1. Pour the milk into a small pot and heat it up.
Stage 2. Separately, melt the butter on low heat in another pot.
Stage 3. Switch off the heat and add flour to the melted oil, stirring the whisk constantly to prevent lumps from forming.
Stage 4. Add a pinch of nutmeg and salt to the milk.
*If you see that the sauce is very liquid, you can adjust the consistence by adding more milk.
If the sauce, on the contrary, is very thick, you can dilute it by adding a little milk. Even if the sauce is very liquid, heating it on low heat, it will gradually begin to thicken.
If the sauce isn’t salty enough, you can adjust its taste at the end of cooking according to your preferences.
If you are not going to use the sauce right away, you can put it in a bowl covered with plastic sheeting. After cooling, you can store the sauce in the refrigerator for 2-3 days. Before use, simply mix the sauce with a mixer and add some milk.
You can also freeze the sauce so it can be stored for a month.