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Béchamel Sauce (Besciamella) - A Classic Italian White Sauce
Béchamel sauce, known as Besciamella in Italy, is a smooth, creamy white sauce made with just three simple ingredients: butter, flour, and milk. It's often referred to as Mother Sauce because it serves as the base for many other sauces, such as Mornay Sauce, a richer version made with cheese.Many people believe that béchamel sauce originated in France, but its true roots are Italian. It was first created in Tuscany, where it was originally known as "Salsa Colla" (which means "glue sauce") because of its role in binding ingredients together in pasta and vegetable dishes
Ingredients
- 500 ml milk - 2 cups
- 50 g unsalted butter - 1.8 oz
- 50 g flour - 1.8 oz
- ¼ teaspoon salt
- nutmeg - to taste
- Parmigiano Reggiano cheese - to taste, optional
Instructions
- Start by melting the butter in a saucepan over low heat.
- Once it's completely melted, add the flour. Stir quickly using a whisk and continue mixing until the butter and flour blend into a smooth, lump-free paste.TIP: For best results, sift the flour before adding it—this helps prevent lumps from forming.
- Let the mixture cook for about 30 seconds to 1 minute, stirring continuously. Once it’s ready, remove the saucepan from the heat. This mixture is called roux
- Heat the milk in a separate saucepan over low heat. Be careful not to let it boil; it should just be warm.
- Gradually pour the warm milk into the roux, a little at a time, while stirring continuously with a whisk. This slow addition is key to preventing lumps. Keep whisking vigorously to ensure the milk blends smoothly with the roux.
- Once all the milk has been added, return the saucepan to low heat. Keep stirring constantly as the mixture begins to thicken. This process takes about 10 to 15 minutes, depending on the heat and consistency you're aiming for.
- Now it's time to add the seasonings. Stir in a pinch of fine salt and a small amount of grated nutmeg to enhance the flavor. If you want an even richer taste, you can also mix in a little grated Parmigiano Reggiano—this step is optional but adds a delicious depth to the sauce.
Nutrition
Serving: 100gCalories: 212kcalCarbohydrates: 16gProtein: 6gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 42mgSodium: 275mgPotassium: 210mgFiber: 0.3gSugar: 6gVitamin A: 521IUCalcium: 164mgIron: 1mg
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