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The Chef's flour is a general purpose, high gluten flour that works well for many recipes. You can use it for pizza crust, pasta making, bread, and pastries.
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How to make béchamel sauce
Description
Have you always wondered how to make béchamel at home and always thought it was too difficult? Not at all!
It is a sauce that is often used in Italian cuisine, not only for lasagna but also for the preparation of many other first courses or to enrich second courses or fill Sicilian leavened products. In whatever dish it is used, it always knows how to give an extra touch to the dish with its enveloping creaminess.
The classic preparation involves making roux, which is a mixture of flour and butter which is then melted with milk. Sometimes, however, this can lead to the formation of lumps that ruin the final result. With this quick and easy béchamel recipe you can avoid this danger!
It is, in fact, a simplified preparation that allows you to prepare the bechamel quickly and without lumps. Let's find out how to do it together.
Ingredients
Ingredients:
Instructions
Instructions:
Heat the milk in a saucepan or in the microwave, which must be nice and hot.
If you want to prepare the béchamel sauce in the classic way you will first have to melt the butter in the saucepan and then add the flour. A compact compound, called roux, will form. Be very careful to not burn the roux.
If you want a creamy bechamel then add 100g of butter and 100g of flour. If, on the other hand, you want to obtain a more liquid béchamel, do 50 and 50. I'm using 75g of each to be in between consistency.Add the milk and mix quickly with a whisk so that it melts. Keep stirring over medium heat.
Continue adding milk and mix little by little until the roux is absorbed. At first the mixture will seem lumpy but this is perfectly normal. Continue to do so. A little more of milk, mix until absorbed and then milk again.
Don't worry, the hot milk and the steam will cause the flour to cook and start to thicken into a cream. Continue to add milk until there is no more.
You can now add salt and nutmeg to taste. Continue to cook until it thickens well how you prefer. About 7 or 8 minutes from boiling.
The béchamel sauce is ready, at this point cover with the lid and let it rest for about ten minutes.
You can use it for your favorite dishes! Like lasagna, crepes etc!
Note
The béchamel sauce can be kept for a maximum of 2 days in the refrigerator in an airtight container or covered with plastic wrap. When you have to use it again, keep it at room temperature and then heat it by mixing it with a whisk or spoon.
