The bechamel sauce is one of the most used sauces of french and italian cuisine. Easy to prepare, following some precautions.
- to avoid the formation of lumps, the butter must be melted but not too hot, otherwise let it cool before adding the flour.
- milk should be warm
- if, after starting to add the milk the sauce forms lumps do not worry, continue to add more milk slowly, stirring constantly, and you will see that, the lumps will melt.
- eat must be low.
- 80 g butter
- 80 g flour
- 600 g milk
- 1-2 egg yolks
Melt butter in a saucepan over low heat. Add flour to melted butter stirring continuously. Add gradually warm milk, stirring constantly, until sauce thickens. Add salt. Turn off the heat and add the beaten egg yolks stirring.
The egg yolks serve to thicken and give more color to the cream, but you can also make bechamel sauce without egg yolks.
You can prepare the bechamel sauce replacing butter with olive oil in the same amount.
Bechamel sauce with integral flour
You can prepare the sauce using integral flour, which is high in fiber, protein, iron (from 5-20 times higher), and vitamins B1, B2 and B5.