If you want to know how to make BECHAMEL EASY AND QUICK AND LUMELESS, without any complications and without getting lumps, this is your recipe. To see utensils and ingredients ↓↓↓↓ SQUEEZE ME! ↓↓↓
You can use this bechamel sauce for lasagna, you can also use this bechamel sauce recipe for croquettes or enjoy this scrumptious homemade bechamel sauce for pasta, cannelloni, macaroni, eggplant, cauliflower.... I'm sure you will love it.
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INGREDIENTS FOR A NORMAL BECHAMEL SAUCE:
(these quantities are the ones used in the video).
50 gr Butter
50 gr of flour
600 ml of Milk (at room temperature)
Salt and pepper
A pinch of Nutmeg (if you like it)
IF YOU WANT A LIGHT BÉCHAMEL SAUCE
50 gr of butter
40 gr of flour
550 ml of Milk (at room temperature)
Salt and pepper
A pinch of nutmeg ( to taste)
IF YOU WANT A THICK BÉCHAMEL SAUCE
50 gr of butter
50 gr of flour
500 ml of milk (at room temperature)
Salt and pepper
A pinch of nutmeg (to taste)
FOR A BÉCHAMEL SAUCE FOR CROQUETTES
50 gr of butter
60 gr flour
600 ml of milk (at room temperature)
Salt and pepper
A pinch of nutmeg (to taste)
You can see this recipe with its step by step in my blog www.chefdemica...
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HOW TO MAKE A QUICK AND EASY BECHAMEL SAUCE:
1.- Let's start by pouring 50 gr. of butter in a saucepan on the heat. With a few rods we are going to give him turns until it is completely undone.
2.- Once it is melted, add 50 gr. of flour and continue stirring for a couple of minutes. With this what we are going to do is COOK THE FLOUR: and we are going to do this over medium heat (It is important that you cook the flour well before adding the milk so you will avoid that the béchamel sauce tastes like raw flour).
As soon as those 2 or 3 minutes have passed we immediately add all the milk and this is my TRICK TO MAKE BECHAMEL quickly: instead of adding the milk little by little I add it all at once but yes, the milk has to be at ROOM TEMPERATURE.
4.- What remains is to stir constantly until our BECHAMEL begins to thicken. When the béchamel begins to take consistency we add salt and pepper to our taste and if you want you can also add a little bit of nutmeg.
5.- All we have to do is stir a couple of minutes more and our EASY AND QUICK BECHAMEL will be ready. As you can see it is a very easy and quick way to make the bechamel sauce and I can assure you that it always comes out perfect and without any lumps.
So the next time you are going to make the BECHAMEL SAUCE, be sure to try this recipe and leave your comments.
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Thanks for being there:
Maria
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