Besciamella is an Italian version of béchamel and is used mostly with different types of pasta. So, today see the steps you need to follow to make this Italian recipe.
In Italy, besciamella is made by making a roux. Then, milk is added to the flour mixture in such a way that crumbles are not formed.
After that, it is heated for fifteen minutes and then, nutmeg, salt, and pepper are added. The whole process forms a delicious sauce.
Make sure you use the correct amount of flour and milk as mentioned below to form a perfect roux. To make a vegan version, you can substitute the butter with margarine and substitute the milk with soymilk.
Now, let’s get started with the complete recipe. Before that, check out the other sauce recipes as well.
Other Sauce Recipes That You Can Try
- Calabrian Sauce Recipe
- Melba Sauce Recipe
- Thai Sweet Chili Sauce Recipe
- Chimichurri Sauce Recipe
- Mexican Adobo Sauce Recipe
- Thousand Island Dressing Recipe
- Cherry Sauce Recipe
- Grandma Cranberry Sauce Recipe
- Sherry Sauce Recipe
- Cranberry Mayo Recipe
What Equipment Will You Need To Make Besciamella?
- Pan – Prepare the besciamella in a pan until the mixture turns golden and sauce thickens .
- Whisk – Whisk the mixture properly until crumbs are not formed in the mixture.
- Knife – Finely grate the nutmeg with a knife for the recipe.
How Much Time Will You Need To Make Besciamella?
|Preparation Time||Cooking Time||Total Time|
|5 Minutes||15 Minutes||20 Minutes|
What Ingredients Will You Need To Make Besciamella?
- Butter – Butter will help thicken besciamella and reinforces the creamy, melt in the mouth character.
- Whole Milk – Whole milk will provide a richer and thicker sauce.
- All-Purpose Flour – You can use all-purpose flour to make an excellent thickener for sauce. You will need to sift it to ensure it doesn’t have lumps.
- Nutmeg – Just a dash is all you’ll need to give your besciamella sauce that warm and nutty flavor.
- Kosher Salt – Salt will balance sweetness and helps suppress other flavors, such as bitterness.
- Black Pepper – Black pepper will add a kick of spicy flavor, making the sauce bolder.
Steps To Make Besciamella
1. Preparing The Roux
Take a pan and melt half a cup of butter over medium heat. Once melted, add flour all at once.
Stir it properly with a whisk to prevent lumps from forming.
2. Roux Is Formed
Now, pour in milk and ladle it gradually, make sure crumbs are not formed in the mixture. Whisk it properly until the mixture turns golden.
You will have thus obtained what the French call roux. Keep heating the mixture for 15 minutes and flavor the milk with grated nutmeg. Add a pinch of salt and and pepper at the end.
Cook for five to six minutes over low heat until the sauce thickens and starts to boil. With this recipe you will obtain an average thickness. Your bésciamella sauce is ready.
How Will Besciamella Look And Taste Like?
Besciamella has a nice golden color; you can even use it to thicken other sauces or gravy. It is silky, buttery, and creamy. But it takes on the taste of the spices added to it.
After cooking for about 15 minutes, I had perfect thickened sauce. I thinned it slightly, seasoned with freshly grated nutmeg, salt, and white pepper, and it was perfectly creamy and delicious. I plan to use it in pasta with extra Parmesan cheese.
Béchamel sauce is a creamy French white sauce that’s used in many dishes from lasagna to moussaka. This béchamel sauce is quick and easy.
- ½ cup Butter
- 4 ½ cup Whole Milk
- ½ cup All-Purpose Flour
- 1 pinch Grated Nutmeg
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- Melt half a cup of butter over medium heat in a pan and add flour and stir it properly.
- Now, add milk and ladle it gradually, make sure crumbs are not formed in the mixture.
- Whisk it properly until the mixture turns golden.
- Keep heating the mixture for 15 minutes and flavor the milk with grated nutmeg.
- Add a pinch of salt and and pepper at the end.
- Cook for 5 to 6 minutes over low heat until the sauce thickens and starts to boil.
- With this recipe you will obtain an average thickness. Your bésciamella sauce is ready.
Frequently Asked Questions (FAQs)
What does besciamella sauce do?
Bésciamella sauce is one of the five mother sauces in French cuisine and is used as the base for other sauces (such as Mornay sauce), soups, gratins, and casseroles. It is typically made by melting butter, adding flour to make a roux, and then cooking with milk.
What does besciamella sauce mean in cooking?
In its purest form, béchamel is comprised of butter and flour that have been cooked together (a mixture that’s also known as a roux) and milk, with just a bit of seasoning. The result is a silky cream sauce that can be used either on its own or as the base for countless other sauces.
How do I make the besciamella sauce smooth?
The secret to getting a really smooth bechamel sauce is to have the milk already hot when you add it to the flour and butter mixture. If you have an extra pot to do this, then perfect!
Can I refrigerate the bechamel sauce?
Yes, you can transfer the bechamel sauce to an airtight container and store it in the refrigerator. Use the sauce within 4 to 5 days.
I hope you’ve liked this besciamella recipe. Add it to your dishes for flavor and do share your experience in the comments section below. Stay tuned for more recipes like these.