Traditional and vegan bechamel, recipes

Béchamel is one of the most classic sauces in our kitchen: easy, versatile and delicious, it gives an edge to many dishes, from lasagna to vegetables au gratin. This recipe can also be prepared in the vegan version .

The ingredients of the traditional recipe are milk, flour, butter and nutmeg.

A version of the bechamel sauce without animal-derived ingredients is becoming increasingly popular; cow's milk is replaced by vegetable milk, such as rice milk, and vegetable margarine or oil butter.

Below you will find both recipes, everyone chooses their own ...

Besciamella, the traditional recipe

A traditional recipe, whose patenità is claimed as much by us Italians as by the French. In any case, a classic of our kitchen.

Here's how to prepare it at home, getting a sauce without lumps.

Ingredients

> 500 ml whole cow's milk;

> 40 g butter;

> 40 g flour 00;

> 1/2 teaspoon of salt;

> nutmeg.

Preparation

Heat the milk in a saucepan. Separately, melt the butter over a very low heat ; turn off the heat and add the sifted flour all together, stirring with a whisk so that no lumps are formed.

Put back on the heat and mix until obtaining a sort of thick golden cream . Season the milk with nutmeg, add salt and pour a small amount on the mixture of butter and flour, then slowly add the rest, stirring constantly with the whisk.

Cook 6-7 minutes over low heat, until the béchamel is thickened.

If you want a thicker sauce, you need to increase the amount of butter and flour . If, on the other hand, you want a more liquid béchamel, on the contrary, reduce the quantity of these two ingredients.

Bechamel, the vegan recipe

Those who do not want to consume food derived from animals can try the vegan version of the bechamel sauce.

Ingredients

> 500 ml rice flour;

> 40 g vegetable margarine;

> 40 g flour 00;

> 1/2 teaspoon of salt;

> nutmeg.

Preparation

The preparation of vegan béchamel is absolutely identical to that of the classic recipe, only the ingredients change, so refer to the procedure described above for the classic béchamel.

Those who like it can add one or two pinches of pepper .

Rice milk can be replaced with soy milk or other vegetable milk . Margarine can instead be replaced by extra virgin olive oil.

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