Brazilian recipe
Béchamel Sauce (Molho branco)
A versatile, velvety white sauce that serves as the foundation for countless gratins, pasta bakes, and creamy dishes.
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Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Salt to taste
Nutmeg to taste
White pepper to taste
2 tablespoons all-purpose flour
2 cups milk
Salt to taste
Nutmeg to taste
White pepper to taste
Where to find ingredients
You can find all these pantry staples at local supermarkets in Maseru. Ensure you use plain all-purpose flour and full-cream milk for the best, most authentic texture. If you cannot find whole nutmeg, pre-ground powder is a suitable alternative.
Preparation method
- Warm the milk in a small saucepan until it just begins to simmer, then set it aside.
- Melt the butter in a separate saucepan over medium heat.
- Add the flour to the melted butter.
- Whisk or stir well until a smooth, uniform paste forms.
- Gradually add the warm milk to the pan, pouring in small amounts at a time.
- Stir constantly with a whisk or spoon to ensure the mixture stays smooth and free of lumps.
- Simmer the sauce over low heat for a few minutes until it thickens to your desired consistency.
- Finish by seasoning with salt, nutmeg, and white pepper to taste.
Observations
This classic sauce is an essential staple in any kitchen, acting as the perfect base for lasagnas, baked pastas, and various roasted vegetables. By following a straightforward technique, you can achieve a perfectly smooth, rich consistency and a subtle flavor that complements a wide array of recipes.
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