Brazilian recipe
Homemade bechamel sauce (Molho bechamel)
Make smooth white sauce with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
2 colheres (sopa) de butter
1 colher (sopa) de oil vegetal
4 colheres (sopa) de wheat flour
1 litro de milk
Salt to taste
Noz-moscada grated to taste
1 colher (sopa) de oil vegetal
4 colheres (sopa) de wheat flour
1 litro de milk
Salt to taste
Noz-moscada grated to taste
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, cassava flour, goiabada, cachaca, pacoca and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- In a pan, derreta a butter com o oil em medium heat
- Add a wheat flour e mix bem com um fouet ou colher, cozinhando for about 2 minutes para que a farinha perca o gosto cru, mas sem deixar brown
- Aos poucos, add o milk integral, mexendo continuamente para evitar a formação de grumos
- Continue cozinhando em low heat/médio, stirring constantly, até o sauce engrossar e atingir a consistência desejada
- Season com salt e noz-moscada grated to taste
- Remove from the heat e serve imediatamente ou set aside
Observations
Homemade bechamel sauce is smooth white sauce, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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