Béchamel is a creamy white sauce with an excellent, rich flavor that makes ideal to serve with lasagna, it can also be used as base or accompaniment for most of the fish dishes, vegetable and egg dishes.
Ingredients: Béchamel Sauce Recipe
1 ¼ cups milk
2 tbsp unsalted butter
2 tbsp light cream
¼ cup all-purpose flour
1 small onion
1 small carrot
6 black peppercorns
1 celery stick
A pinch of freshly grated nutmeg
Salt and black pepper
Preparation Method: Béchamel Sauce Recipe
Peel and cut all the vegetables. Combine all the vegetables, milk and flavoring in a saucepan and bring it to a boil on medium heat. Remove from the heat, cover and let it cool to infuse for about 30 minutes to get the flavor.
Melt the butter over low heat in a saucepan, remove from the heat and add in the flour. Return to the medium heat and cook for another 2 minutes, stirring, to make a roux.
Reheat the flavored milk and to a boil. Strain in a bowl and only extract the vegetable juices with the help of a spoon.
Off the heat, gradually combine the milk with into the roux and blend it vigorously after each addition. Bring to a boil and stir continuously until the white sauce thickens. Simmer gently for 3-4 minutes.
Remove the pan from heat. Add salt and black pepper to taste and add in the cream.
A creamy white sauce is ready. Enjoy!