Recipe from Easy, traditional béchamel sauce.

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Visit béchamel sauce is an essential base for many classic and creative recipes. This creamy sauce, made with butter, flour and milk, goes perfectly with a variety of dishes, from recipes with béchamel sauce like lasagne, pasta or gratins. Whether for a easy béchamel sauce or a more elaborate version such as the seafood béchamel sauce or hard-boiled eggs, béchamel is an indispensable ingredient in any kitchen. It can also be used in more specific dishes such as chicken vol-au-vent or the seafood pizzas with béchamel sauce. Whether you're looking for a recipe for béchamel sauce Quick or more complex, the versatility of this sauce makes it an asset for enhancing your meals.

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Recipe steps

Preparing the ingredients
Start by measuring all your ingredients. Cut the butter into small pieces to help it melt more quickly. Sift the flour to avoid lumps in the béchamel sauce. Finally, make sure the milk is at room temperature or slightly lukewarm to facilitate incorporation into the roux.
Realization of Roux
In a medium-sized saucepan, melt the butter over low heat. Once the butter has completely melted, add the flour all at once. Stir immediately with a wooden spoon or whisk to combine the butter and flour. Continue to cook the mixture over low heat for about 2-3 minutes, stirring constantly. This mixture is called a roux, and is the base of your béchamel sauce. It's important not to let the roux turn brown, as this will alter the color and taste of your béchamel sauce.
Milk incorporation
Once the roux has cooked for a few minutes, remove the pan from the heat. Add the milk a little at a time, stirring vigorously with a whisk to avoid lumps. Once all the milk has been added, return the pan to medium heat. Keep whisking constantly until the sauce begins to thicken. This should take about 5 to 7 minutes. If you want a thicker béchamel sauce, let it cook a little longer while continuing to stir.
Béchamel Sauce Seasoning
When the béchamel sauce has reached the desired consistency, add salt and white pepper to taste. If you like the taste of nutmeg, add a pinch at this stage. Stir well to incorporate the spices. Taste the sauce and adjust the seasoning if necessary. The béchamel sauce should be smooth and creamy, with a light buttery flavor.
Finalization and Preservation
Once your béchamel sauce is ready, you can use it immediately for your favorite dishes. If you're not using it right away, transfer it to a bowl and cover it with cling film, making sure that the film touches the surface of the sauce directly. This will prevent a skin forming on the surface. Béchamel sauce can be stored in the refrigerator for 2-3 days. Before use, reheat gently over low heat, stirring constantly to restore its creamy consistency.

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CONCLUSION

Visit béchamel sauce can be adapted to a multitude of recipes, from seafood lasagne at shrimp pastaincluding the famous chicken divan. Whether you opt for a recipe for béchamel sauce or an inspired version from chefs like RicardoBéchamel will enrich your dishes with a touch of creaminess and flavor. By mastering this traditional béchamel sauceyou'll always have a simple solution on hand to transform your dishes into real gourmet feasts, whether it's a simple homemade béchamel or a shrimp pizza with béchamel sauce.

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Ingredients

50 g butter For the base of the béchamel sauce.
50 g flour This equal amount of flour and butter is essential to create a roux, the base of the sauce.
500 ml whole milk Whole milk gives béchamel sauce its rich, creamy texture.
Salt To be adjusted according to your preferences.
Ground white pepper To season béchamel sauce without altering its white color.
A pinch of grated nutmeg (optional): To add a subtle, warm touch to the béchamel sauce.