BÉCHAMEL SAUCE
Ingredients:
- high grade flour
- soya milk (or other vegetable milks but with neutral flavour), or vegetable stock.
- extra virgin olive oil
- nutmeg, peper, salt
- onion (optional)
Preparation:
Place the oil in a deep frying pan; sometimes, I like to add a bit of onion and browning it ("soffriggere") in order to give some more flour to the sauce (but just if you want); leave the heat really low; add gently a bit of milk and then some flour passing it trough a sieve; stir gently being carefully not to leave lumps.
Keep on adding flour and milk until obtaining the quantity you need.
Add the spices as you prefer.
N.B. Careful with the flour, as a small amount of it need a lot of milk, because you want the sauce to be creamy, so add it with care!
N.B. It works perfectly with vegetable stock as well!!! Sometimes, I'm cooking broccoli or cauliflower (or other not to bitter vegetables) and I just use the cooking water for the béchamel instead of milk. Just be careful, if you already added salt into the water don't add to much of it into the sauce later.
N.B. Often, I use a stick blender to solve quickly the lumps problem ;) and it works perfectly
Keep on adding flour and milk until obtaining the quantity you need.
Add the spices as you prefer.
N.B. Careful with the flour, as a small amount of it need a lot of milk, because you want the sauce to be creamy, so add it with care!
N.B. It works perfectly with vegetable stock as well!!! Sometimes, I'm cooking broccoli or cauliflower (or other not to bitter vegetables) and I just use the cooking water for the béchamel instead of milk. Just be careful, if you already added salt into the water don't add to much of it into the sauce later.
N.B. Often, I use a stick blender to solve quickly the lumps problem ;) and it works perfectly
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