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- Besciamella
- (Bechamel Sauce)
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Ingredients:
2 oz (50 grams) butter
2 tbsp plain flour
2 cups (1/2 liter) milk
2 oz (50 grams) Parmesan cheese
Nutmeg
Salt
2 cups (1/2 liter) beef stock-
- Directions:
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- Melt the butter over a low heat in a stainless steel pan. Gradually sprinkle in the flour and stir well with a wooden spoon until smooth in consistency; cook gently until the mixture becomes a light golden color. Add the milk gradually, stirring constantly to avoid lumps forming. Should this occur, you will have to sieve the sauce. Cook for at least fifteen minutes stirring all the time.
When the bechamel becomes rich and creamy in consistency, not too thick and not to runny, but forming ribbons on the surface when it falls from the spoon, remove from the heat, taste for salt, add a pinch of powdered nutmeg and the grated Parmesan cheese. For a different flavor, you can replace the milk with the same quantity of beef stock, or use half milk and half stock.
Note: A good bechamel and a well thickened meat sauce are the basis and the greatest secret of good cookery.
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