In croquettes, lasagna, with vegetables, fish… the bechamel sauce It is one of those kitchen basics that we love and with which you can always get it right. However, being honest, it must be recognized that it is not always easy to get the exact point. For this reason, we want to give you the keys to get a perfect bechamel with what is the definitive recipe from the hands of our experts from Directo al Paladar.
To make béchamel sauce, we start by putting a pan on the heat and adding 50 g of butter. As soon as it melts, add the same amount of flour and stir to form a roux or paste. If we are going to want a thinner or thicker bechamel, we can alter this proportion a bit, although I always keep it, and what I play with is the amount of milk and the cooking / evaporation time.
Once the flour and butter are well mixed, add the milk while stirring constantly. It is time to change the wooden spoon for the rods and thus we will prevent lumps from forming. Key: add the milk that we will have previously heated little by little, so that there are no changes in temperature, without adding more until the previous one has been absorbed by the dough. Of course, always stirring nonstop, making circular movements or drawing figures of eight in the pan, so that the bechamel sauce is always in motion.
Four keys to get a perfect bechamel sauce
Therefore, as keys to achieve it we need (in addition to a dose of patience) some good rods, preferably silicone to avoid spoiling our container, with which we will not stop moving the sauce since, as we have seen, movement is essential.
BRA Efficient Kitchen Mixer, Stainless Steel, Nylon and Silicone, Orange, 31 cm
To follow, the milk has to be whole since with skimmed or other types the result is not so good. But also, much better if it’s hot since it will bind before, there will be no temperature changes and, in addition, it will be much easier to achieve the desired result.
And, finally, if despite having followed the recipe to the letter we get lumps, no problem, we also have the solution: we just have to use a blender and then return the already crushed sauce to the pan and continue with the preparation as we have mentioned.
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As you can see, there is no mystery, it is a matter of getting to work, following these simple steps, and being able to enjoy a most appetizing bechamel sauce.
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Photos | Direct to the Palate and Pixabay