In croquettes, lasagna, vegetables, fish… béchamel sauce It’s one of the kitchen essentials we love and you can always get it right. However, to be honest, it must be admitted that it’s not always easy to get the exact point. That’s why we want to give it to you. keys to a perfect bechamel What is the definitive recipe from the hands of our experts from Directo al Paladar?
Contents
-
Butter
fifty -
Wheat flour
fifty -
Whole milk
600 ml - salt to taste
- a pinch of ground nutmeg
How to make perfect béchamel sauce without lumps
-
total time
40 m -
Cooking
40 m
We start the preparation of the bechamel sauce by heating a pan and adding 50 g of butter. When it melts, add the same amount of flour and mix to form a roux or paste. If we want a thinner or thicker bechamel we can vary this ratio a bit, although I always keep it and what I’m playing around with is the amount of milk and cooking/evaporation time.
After the flour and butter are well mixed, add the milk, stirring constantly. It’s time to replace the wooden spoon for the chopsticks so that no lumps form. The key: Add the milk that we’re warming up earlier, little by little, so there’s no change in temperature, without adding more until it’s absorbed by the previous dough. Of course, always keep the béchamel sauce in motion, stirring constantly, making circular motions or drawing figures of eight in the pan.
Four keys to getting the perfect béchamel sauce
Therefore, we need it as the key to achieving it (in addition to a dose of patience) some good sticks preferably silicone so as not to spoil our bowl where as we see movement is essential we will not stop moving the sauce.

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Follow, milk must be whole lean or other types the result is not so good. Moreover, much better if it’s hot since it will be connected earlier, there will be no temperature changes, and besides, it will be much easier to achieve the desired result.
And finally, if we’re getting lumps despite following the recipe exactly, it’s okay, we have the solution: use blender and then return the already crushed sauce to the pan and continue preparing it as we mentioned.

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As you can see, there is no secret, it is important to get started, follow these simple steps and be able to enjoy the most appetizing béchamel sauce.
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Photos | Direct to the palate and Pixabay
Source: Trendencias

Lloyd Grunewald is an author at “The Fashion Vibes”. He is a talented writer who focuses on bringing the latest entertainment-related news to his readers. With a deep understanding of the entertainment industry and a passion for writing, Lloyd delivers engaging articles that keep his readers informed and entertained.