Béchamel Sauce Large Quantity Recipe 4

BéCHAMEL SAUCE

Steps:

• Melt butter in saucepan over medium heat (saucepan needs to hold at least 2 quart).
• Whisk flour into butter and cook, whisking constantly, for 2-4 minutes. Flour must not brown.
• Gradually whisk milk into flour/butter mixture, do not allow lumps to form. Once all milk has been added, reduce heat to medium-low and simmer until sauce has thickened, whisking constantly (if sauce hasn't thickened after 5 minutes, heat setting is too low - increase a little until sauce is just bubbling and thickens).
• If needing a thinner sauce, slowly and gradually whisk in more milk until desired consistency is reached.
• Season sauce with ground nutmeg and add salt and pepper to taste. Use in favorite recipe.

BéCHAMEL SAUCE (BESCIAMELLA) | HOW TO MAKE ITALIAN WHITE SAUCE

Steps:

• In a saucepan, melt the butter over low heat. Now add the flour. Mix quickly with a whisk. Stir until the mixture is smooth and without lumps.
• heat the milk, without bringing to a boil. Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely poured over the roux sauce, put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). The sauce is ready when it sticks to the back of a wooden spoon.
• Add a pinch of fine salt and grated nutmeg to taste. For an even richer flavor, add a little Parmigiano reggiano cheese (optional). Italian béchamel sauce is ready to use.

BéCHAMEL SAUCE - LARGE QUANTITY RECIPE - (4/5)

Steps:

• Melt butter in large pan. Stir in flour - cook for about 5 minutes. Add the 1/2 and 1/2 and whisk vigorously. If necessary or preferred, strain the sauce through a fine sieve or a chinois. Salt to taste.