Bechamel sauce – how to make it and get in shape
Quick! Where does bechamel sauce come from? France is close but not right. It was first mentioned in Italian Renaissance cookbooks as besciamella and it hails from the regions of Tuscany and Emilia Romagna. Having said that, it still became one of the staples of French cuisine and has been known as one of the mother sauces since the seventeenth century.
What can you use it on? EVERYTHING! Well no, pizza with bechamel wouldn’t really work but you’d really want to add it to comfort food recipes. Moussaka, for example.
Instructions on how to make bechamel sauce
Get the butter, add it to a saucepan and melt it over low – medium heat. I hope you’re ready for a workout. Add the flour and keep whisking until you get a paste that bubbles a bit but didn’t get brown yet. Add the milk (this should be warm, not cold) and continue whisking.
Bring everything to a boil, add salt, pepper, and nutmeg and lower the heat. Keep stirring and cooking for 2 to 3 minutes more. What? You don’t get to cook French food without sweating a bit. Once you’re happy, remove from heat and leave to cool down.
The sauce will last for a few days if refrigerated – just add some foil or cling film over the pan to prevent it from hardening on top. Now you’re ready to add it to your dishes. And go get an aspirin for your muscle pain. Enjoy.
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