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Homemade bechamel: how to prepare it…
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Homemade bechamel: how to prepare it easily and with few ingredients

By Alison Forde
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In times of quarantine in which we are all forced to remain closed within our homes, we are all rediscovering our inner chefs and learning how to make good bread, genuine pizza and refined, light and above all very tasty desserts at home. One of the recipes that you could learn to make at home, in the comfort of your own kitchen, is béchamel, an sauce based on milk, butter and flour widely used to prepare savoury foods.

Originating in Tuscany and then exported to France and beyond the Channel thanks to Caterina de Medici, bechamel is a fundamental ingredient for creating lasagna, cannelloni, but also baked dished such as meat, fish and enhancing boiled vegetables. To make homemade béchamel, you only need:

50 grams of butter; 50 grams of plain flour; half a litre of cow's milk; a grating of nutmeg; grated Parmesan to taste; salt.

Then you need to follow the following steps to the letter: warm half a litre of milk, then melt the butter in a saucepan over low heat. Once melted, the previously sieved flour must be added to the butter, until a lump-free mixture is obtained (it is best to use a whisk or a wooden spoon for this step). 

This mix must be put back on the heat until it takes on a light brown color; then, the milk is poured into the mixture, slowly, continuing to mix until you obtain the perfect consistency.

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Continue stirring for about 10 minutes at no more than 80 degrees. At the end, remove from the heat and season with salt and pepper. You can also add nutmeg or grated cheese to your taste to give it more flavor.

Et voila, the homemade béchamel is ready!

 

Tags: FoodUsefulDIY
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