Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products. Take only high-quality oil for bechamel, it is better if its fat content is 82.5%. This oil contains less moisture, which will have the best effect on the quality of the sauce.
Step 2:
Take the dishes for making the sauce with a thick bottom, as it will be thick enough and may burn when heated. Bechamel is cooked with constant stirring, so the dishes should not be afraid of scratching, take this into account. Put the butter in a bowl and put it on a small fire. Melt the butter without bringing it to a boil.
Step 3:
Add flour to the butter. Immediately start stirring it intensively with a whisk. Without removing from the heat and with continuous stirring, fry the flour mixture for a few minutes until light nutty flavor. Do not leave the stove for a minute, the flour may start to burn.
Step 4:
Pour milk in a thin stream. Do this carefully, working intensively with a whisk, the mass should become homogeneous, without lumps. If you have no experience in making sauce, then preheat the milk, then it will mix better.
Step 5:
When all the milk is poured in, continue to cook the sauce, stirring continuously. After five minutes, it will begin to thicken noticeably.
Step 6:
Add salt, pepper and nutmeg to the sauce. Mix it up. At first, the spices will be reluctant to disperse in the sauce, don't worry, they will eventually stir. Continue to cook the sauce for another five minutes until the desired consistency. Don't forget to get in the way! The thicker the sauce, the easier it burns.
Step 7:
The sauce is ready. It should be used almost immediately, otherwise a milk foam will form on its surface. If you are preparing the sauce in advance, then be sure to cover it with cling film on top so that it fits snugly to the surface.
I often cook this sauce, and I never have any problems with cooking. The main thing is to stir it all the time.
For lasagna, bechamel is made from a large amount of milk, at least 800 ml, less may not be enough. It is important that its consistency is not too thick.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Nutmeg - 556 kcal/100g
