Every good cookbook should include mother sauces. Learn how to prepare an authentic béchamel sauce step by step and use it to improve your recipes without getting too complicated.
WHAT IS IT?
Bechamel sauce is one of the mother sauces in the world of cooking, it is a thick sauce whose origin is attributed to French and Italian cuisine. The main characteristic of the bechamel sauce is that it does not need broth to make it, since it is made from milk, flour and butter. It is one of the most used sauces for different dishes, it goes very well with baked pasta, lasagna, vegetables, fish and chicken.
In addition to being served with different dishes, due to its thick consistency, it can be used to thicken the cooking juices of different stews, as well as to give a creamy touch to soups or creams of different vegetables.
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There are two main versions about the history of the bechamel sauce, the first one indicates that it was born in Florence, Italy, made by the cooks of Catherine de Medici, who later brought it to France when Catherine married King Henry II in 1533. For On the other hand, the recipe for the bechamel sauce was first described in the cookbook Le Cuisinier Français published in 1651, where its invention is attributed to the French chef of Duke Louis de Bechameil.
HOW TO MAKE BECHAMEL SAUCE STEP BY STEP
- 1/3 cup of sifted flour
- 1/3 cup of butter
- 5 cups of hot milk
- 1 pinch of nutmeg
- Salt and pepper
Step by Step:
- Sauté the flour with the butter while continuing to stir until it begins to brown.
- Gradually add the milk while mixing vigorously with a balloon, to avoid cutting.
- Once the milk is integrated, add the nutmeg and salt and pepper.
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