Brazilian recipe
Easy Homemade Bechamel Sauce (Molho bechamel)
A faithful Brazilian recipe for easy homemade bechamel sauce, adapted into natural English while preserving the original ingredients and method.
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Ingredients
2 tablespoons of butter
1 spoon (sopa) of vegetable oil
4 tablespoons of plain flour
1 litre of milk
Sal to taste
Noz-moscada grated to taste
1 spoon (sopa) of vegetable oil
4 tablespoons of plain flour
1 litre of milk
Sal to taste
Noz-moscada grated to taste
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- In the pan, derreta the butter with the oil in medium heat
- Add the plain flour and mix bem with the fouet or spoon, cooking for cerca of 2 minutes to that the flour perca the gosto cru, mas without deixar brown
- Gradually, add the milk integral, stirring continuamente to evitar the tincathe of grumos
- Continue cooking in low heat/medio, stirring constantly, ate the sauce thicken and atingir the consistência desejada
- Season with sal and noz-moscada grated to taste
- Remove of the heat and Serve imediatamente or reserve
Observations
This recipe keeps the Brazilian identity of Molho bechamel, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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