Béchamel Sauce (Besciamella) and my foolproof lump-free process
 
Prep time
Cook time
Total time
 
A quick recipe and tips for a perfect foolproof lump-free sauce, Besciamella is a really simple and versatile sauce.
Author:
Cuisine: Italian
Serves: 4
Ingredients
  • 4¼ cups / 1 lt milk (preferably not skimmed)
  • 8 tbsp / 80 gr all-purpose flour (sifted)
  • 8 tbsp / 80 gr unsalted butter
  • 2-3 pinches freshly grated nutmeg
  • salt to taste (1/4-1/2 tsp)
  • Parmigiano Reggiano cheese (optional)
Instructions
  1. In a medium saucepan heat the milk with salt until little bubbling or you can heat milk in microwave to save time.
  2. Remove from heat.
  3. In another pan, melt the butter until foaming.
  4. Remove from heat, add flour, stir well with a whisk or a spoon and return to heat.
  5. Every minute (or when necessary) stir with a wooden spoon over a low heat until the roux is blond/light gold and smooth (to me it took about 10-12 minutes), paying attention to not over brown it.
  6. Quickly add the nutmeg and mix well.
  7. Remove from heat.
  8. With one movement put all the roux into the scalded milk (into a saucepan).
  9. Stir with a whisk until smooth.
  10. Return to heat and simmer Besciamella, stirring constantly with a wooden spoon (or a whisk), until sauce comes to a boil, thickens and coats the back of a wooden spoon (about 5 minutes).
  11. Wait 2-3 minutes (to allow flour to cook better) and then remove from heat (this will prevent the sauce from taste floury).
  12. If desired add Parmigiano Reggiano cheese and stir a little bit.
Recipe by Ilaria's Perfect Recipes at https://www.ilariasperfectrecipes.com/bechamel-sauce-easy-besciamella-lump-free/