Super Easy Bechamel Sauce (Salsa Besciamella)
Learn how to make this impressive silky and aromatic salsa besciamella made from milk, butter and flour. This is one of the most important sauces of French and Italian cuisine.
Equipment
- Whisk
- Plastic wrap
- Saucepan
Ingredients
- 2 cups (570ml) Milk I used semi skimmed but any milk works
- 2 ounces butter
- 2 ounces flour plain
- 1/2 teaspoon salt
For the Onion Pique
- 1/2 onion
- 1 clove
- 1 bay leaf
Instructions
- Pour the milk in a microwave safe jug and heat for 2 minutes. Alternatively, heat in a pan over low heat to just until warm and some smoke is released. Avoid boiling.
- Add salt and nutmeg, whisk and reserve.
- Into a saucepan over medium heat, add the butter and stir until melted and starts bubbling.
- Once butter is fully melted, gradually add the flour, whisking non-stop.
- Whisk until the flour is incorporated with butter and a sandy paste has formed for 2 to 3 minutes. Remove from the heat and let it cool for a minute before adding the milk.
- Next, pour the milk and return the pan over medium-low heat. Add the onion pique, return the pan to the heat and keep whisking.
- Whisk frequently over low heat until no lumps are present and a smooth thick cream has formed. Remove from the heat and fish out the pique onion.
- This is your salsa bechamel. For finest results, pass the sauce through a sieve, transfer to a pot and cover with a plastic wrap to avoid forming a skin
Notes
- Burning: Whisking is very important to avoid burning the sauce. Milk is a very delicate ingredient to work with, and I recommend using medium to low heat and whisk frequently.
- In case of burning your salsa besciamella, don’t scrape out, instead, just transfer to another saucepan and continue the cooking process.
- Pique Onion: is an optional part, but I promise it makes a difference as it adds a new layer of flavours and aroma that are just delicious.
- Always place a plastic wrap touching the sauce, this way the sauce doesn’t form a skin.
- Storage: If you don’t use immediately, cover with plastic wrap, place in the fridge in an airtight pot for 2 to 3 days. Before using, just return to the saucepan over low heat and whisk. Add more milk to a thinner texture.
- Suitable for home freezing for up to 2 months.