The recipe seems simple, yet on bechamel everyone has his say. Why? Because it is a great classic, for which each chef (or mother) has their own tricks. The fact is that those who know how to cook must be able to prepare a béchamel, as Bruno Barbieri reminded us several times in the various editions of Masterchef when, merciless, he asked the competitors to point-blank what the basic ingredients were. We all agree on this: milk, flour and butter they are the protagonists of the bechamel sauce. But how to get the right result? Here are ours advice.

The basic recipe of bechamel

The rule that you must always remember is that for every 10 grams of flour it will take 10 grams of butter is 1 deciliter of milk. The preparation is simple: melt the butter over a low heat in a small pan with high sides, then pour the flour, all at once, and let it lightly brown (this base is called roux). Then pour the milk at room temperature or slightly cold, even in this case in one stroke, and continue, to break up any lumps, with a whisk or a wooden spoon. When the consistency seems right, lower the heat and let the béchamel cook for five minutes with the lid. If you sail the spoon then the sauce is ready.

Bechamel sauce: is there the right consistency?

Yes and no. Or rather, it all depends on what preparation you want to get. For the lasagna for example the density must be classical, so follow the proportion 5 decilitres of milk, 50 grams of flour and 50 grams of butter. If instead you have to stuff croquettes or soufflé you will need a firmer sauce and to have it you can slightly increase the dose of flour, reaching 60 grams per 50 of butter (or decreasing the milk), or you can cook longer.

How to cook the bechamel?

To obtain the right béchamel density it is important to evaluate the cooking times. The more it will remain on the fire, the more it will thicken. The important thing is never to lose sight of it, so as to check how the consistency changes and find the right one for the dish you want to prepare.

In extreme evils …

Don't tell Barbieri, but, if you're really desperate, for the lumps that you have formed in your béchamel you can give in to blender until it becomes smoother, then continue heating it in a saucepan. When the bechamel cools it can form on the surface one pellicina: attention, if it falls into the compound it risks creating lumps. So try to remove it with a spoon. In any case, once ready, if you don't have to use it right away, cover the béchamel with the film.

Bechamel sauce and more

This extraordinary sauce is the basis for many dishes, from first to second courses, from lasagna to sufflé. Not everyone knows, perhaps, that the béchamel is also perfect as the main ingredient for the preparation of other sauces: we discover the three most famous with the correct doses for preparation.

Mornay sauce

Let's start with a great classic, the Mornay sauce. Of derivation French, this delicious sauce adds taste and creaminess with bechamel sauce. How? With the cheese! It can be used to accompany vegetables au gratin or for example for delicious crepes. Here are the correct doses to prepare it.

Ingredients
450 ml of béchamel
2 egg yolks
60 g of butter
120 g grated cheese (parmesan, pecorino cheese, grana cheese)
120 ml of liquid cream
Salt and Pepper To Taste.

Method
You will need a few steps to prepare the Mornay sauce. After making the béchamel, add the eggs (only the egg yolks), the grated cheese (also a mix of those you have chosen) and the cream. Cook on a low heat and gradually add the butter until it is completely melted. Season with salt and pepper and your Mornay sauce will be ready.

Aurora sauce

If you want a sauce to accompany it with taste vegetable and the meat or to season in a different way than usual a traditional first course like le noodles or the ravioli, the Aurora "sauce, created by the famous French chef Escoffier, can do it for you. Here's how to prepare it.

Ingredients
500 ml of béchamel
300 g of tomato sauce passed
50 g of butter

Method
Separately prepare the two sauces according to traditional recipes. Then add the tomato sauce to the béchamel while it is still hot – and let it cook together for a few minutes. Then add the butter into small pieces little by little and cook until it is perfectly melted inside the Aurora sauce. Pour then still hot to season. A little tip: if you season a first course, add a little more flour in the preparation of the béchamel, it will make it a little less fluid.

Parmesan cream

If you want a cream with a strong taste to combine with a crouton of bread, a vegetable parmesan or a risotto, the Parmesan cream is the one for you. It is prepared in no time and is versatile and very appetizing.

Ingredients
750 ml of béchamel
250 g of grated Parmigiano Reggiano
60 g of butter

Method
Prepare the béchamel and, still on the heat, add the butter. Continue to turn the sauce until it is free of lumps, then add the Parmigiano Reggiano and stir vigorously. A few minutes to completely melt the cheese and your parmesan cream sauce will be ready to season your dishes.

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