Béchamel
A classical versatile sauce
Servings: 2
Preparation: 5 min.
Cooking: 30 min.
Difficulty: 
Ingredients

50 gr (1.8 ounces) unsalted butter

50 gr (1.8 ounces) all-purpose flour

500 gr. Milk

Salt

Grated parmigiano or grana

Nutmeg (to taste)

Method

1
2

1 - Melt butter in a stainless steel saucepan.

2 - Add flour stirring vigorously with a whisk to avoid lumps.

3
4

3 - stirring vigorously with a whisk to avoid lumps.

4 - Pour the milk, previously heated, a little at a time and stirring continuously.

5
6

5 - Once poured all milk, set to boil and cook 5 minutes, adding a pinch of salt.

6 - Turn off and add half half teaspoon of ground nutmeg and 3 tablespoons of grated parmigiano (or grana)

Useful Suggestions

You can enrich the béchamel with a pinch of grated nutmeg and a handful of grated parmigiano reggiano (or grana padano) to taste, for your savoury recipes. For the sweet recipes (like pudding) a pinch of salt will enhance the taste of the dish without spoiling the final result.