Bechamel Sauce
It is one of the basic sauces of French and Italian cuisine, but it’s also widespread in the Anglo-Saxon world, where it’s known as “white sauce”. The bechamel is a basic sauce, which is often used as a basis for more elaborate dishes. Some popular dishes based on this ingredient are: lasagne, cannelloni, and all he different kinds of baked pasta and other more.
Ingredients:
500 ml of soy milk
50 gr of al lpurpose flour,
50 ml of extra virgin olive oil
5 gr of salt
a pinch of grated nutmeg.
Method:
Heat oil over a low heat, remove it from heat and add flour slowly, mixing well to form a kind of polenta. Add salt and nutmeg and then dilute the mixture with milk (previously heated). Milk should be added gradually, stirring constantly to avoid lumps. Mix well until the mixture thickens, and let it cook until the desired consistency. The consistency should be thick for fillings or semi liquid for condiments.
Things to avoid: Never mix flour with oil on the heat: the flour cooks too quickly, doesn’t merge well with oil and form lumps difficult to dissolve, even with the addition of milk.
Chef: Stella10 from VeganBlog
Well done! I was just lookingfor this. Thanks
Great! I don’t use it that much but this is very useful
Sounds delicious!