Bechamel sauce


Making a béchamel is not something to write home about. Many complain that the sauce is lumpy, too thick or that the flavor is not what they know and they decide not to make it anymore. I am going to give you the tricks so that this does not happen to you 🙂 It is a sauce that is practically made in a few minutes and also should not be missing as well as the Bolognese Sauce to make a Pasticho (lasagna) with all the laws.

Ingredients to prepare the bechamel sauce
1/2 liter of milk
60 gr of wheat flour (which is 1/2 cup)
3 tablespoons of butter
1/4 of teaspoon of nutmeg
a pinch of pepper


Preparation of the bechamel sauce

Have you seen the video above? ⇑ We are going to heat the milk together with the flour, butter, nutmeg and pepper. We are going to mix with a hand mixer as it warms up.

We continue mixing with the whisk (now over low heat) without stopping so that it does not stick to the bottom or lumps and continues until it thickens. In a few minutes it will have the creamy consistency, without any lumps in sight and you can now use it for your lasagna or for any recipe in which you need it.

If when you are going to use it it is already thicker, just add a little water and beat it again for 1 minute over low heat and that’s it!

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