How to Make BECHAMEL SAUCE Like an Italian

Bechamel sauce originated in France, but is incredibly important in Italian cooking. We use this versatile sauce in a number of dishes, including lasagna, crepes, and traditional pasta. Although many people the world over use ricotta cheese for these recipes, it’s not as common throughout Italy. Instead, béchamel sauce is preferred because it doesn't overpower the other cheeses and flavours of the dish.

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INGREDIENTS:
25 g Butter 0.8oz
25 g Plain flour 1/8 cup
250 ml Cup milk
Nutmeg

METHOD:
1. Place a small saucepan on the stove at low heat.
2. Add butter and let it slowly, gently melt.
3. Begin adding flour to the melted butter and whisk really well until the flour disappears and the mixture becomes creamy.
4. Add 1/4 of the milk to the mixture. Stir very gently on medium-low heat.
5. As the cream becomes dry, add more milk and continue to stir.
6. When the sauce has achieved your desired thickness, you can turn off the heat and stop stirring.
7. Add a touch of nutmeg and salt to enhance the flavours and mix through. Then use on your favourite dish of choice!

HOW TO SERVE:
There’s almost no wrong way to serve creamy béchamel sauce, as it’s used in a wide range of dishes. For example, you can use it as the creamy component in your Italian lasagna, you can drizzle the sauce over savoury crepes, or even add it to other pasta sauces.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Bechamel Sauce
0:32 Ingredients for Bechamel Sauce
1:02 How to Prepare Bechamel Sauce
5:07 How to Store Bechamel Sauce
5:33 How to Eat Pecorino Bechamel Sauce, E ora si Mangia, Vincenzo's Plate

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