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.

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.

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

  1. ascanio 7 October 2010 at 17:26

    Well done! I was just lookingfor this. Thanks

  2. Cassandra78 7 October 2010 at 17:40

    Great! I don’t use it that much but this is very useful

  3. Lisa 7 October 2010 at 18:54

    Sounds delicious! ­čÖé

  4. Gio 22 April 2013 at 01:08

    Thank You for posting this.

    Usually I warm the oil, add the soy-milk first, simmer and then add the flour. This should both give consistency without lumps (providing the milk is warm, not hot not cold).

    Another hint, for taste but not for health, is to use vegan butter (like margarine or such). This will make the bechamel really similar to the “original” one.

    Thank You!

  5. Olenka 28 January 2015 at 19:11

    This is my favorite sauce. Tastes great over vegies with dinner and is super fast and easy to make!

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