- Whole Milk 1 liter
- Butter 100grams • 717 kcal
- Flour type 00 100g
- Salt as much as it is needed • 1 kcal
- Nutmeg as much as it is needed
For a quick béchamel, you will just need milk, butter, flour, salt, nutmeg and a bit of patience. Its origin is ancient and uncertain, and it is unknown if it’s French or Italian; in fact according to some people béchamel was introduced in France by Caterina de ‘Medici but it is also true that this name was given in honor of the Marquis Louis de Béchameil. But this sauce is also known as balsamella, created by Pellegrino Artusi.
How to prepare quick béchamel
To prepare your béchamel you need two pans. In the first pan start to heat the milk on a low flame (1) without letting it reach the boiling point. In another pan melt the butter (2). When the butter has melted remove it from the heat and add the sifted flour (3), stirring with a whisk.
Put your flour and butter mixture on the flame again and continue to work with the whisk. (4) In the meantime, flavor the warmed milk with a pinch of nutmeg (5). Take the milk and add a first part to your butter and flour mixture called Roux and let it dissolve. Add the remaining milk (6). Add salt and cook for 5 minutes until your béchamel sauce has thickened.
To prepare good sauces it is important to carefully choose the ingredients, and in the case of béchamel it is advisable to use fresh whole milk, which can be easily found in supermarkets.
A risk in preparing this sauce is that it sticks to the bottom of the pan, so it is important to use a non-stick double bottomed pan, and don't forget to always work your sauce with a whisk (the one for cakes is perfect).
The tip you must never forget is the proportion of the ingredients, in fact everybody knows that sauces are the result of attention and precision. In this case the proportion is 1:1. The, for one liter of milk use 100 grams of butter and 100 grams of flour.