Have you ever wondered how to make a béchamel sauce easy, fast and without lumps ? Well, here I am to explain all the secrets so that it comes out the first time and effortlessly. You will see it will be a success.
If you follow all the steps that I indicate below, it will turn out very rich and without a single lump, it seems like a true miracle, but it is not so, it is much simpler than you think. You will see how you will not have a complication when preparing a delicious béchamel for your lasagna, cannelloni, croquettes, cream spinach or whatever you like the most.
How I have told you before, this sauce has some little tricks, do you want to know them?
Easy, fast and lump-free béchamel: videoreceta
1/2 liter of cold whole milk
50 grams of butter
2 tablespoons of flour
Easy, fast and lump-free béchamel: step by step
Put a casserole or saucepan over low heat and put the butter inside. When it is completely melted add the flour and mix well until it is well integrated.
Sauté a little. Now you pour half of the milk little by little while stirring until you get a homogeneous paste.
You add the rest of the milk little by little without stopping stirring. Add the salt and cook over low heat for 10 to 15 minutes.
My tips and tricks
The longer you cook it, the smoother and tastier it will be.
You can use a whisk instead of a spoon or spatula.
If you are not going to use it at the moment, transfer it to another container and cover it with plastic wrap. The plastic has to be in contact with the dough so that it does not crust over.
You can use oil instead of butter.
Now you know how to prepare your bechamel easily, quickly and without lumps.
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