Now, let’s be honest. There’s nothing really “light” about this béchamel sauce. 😀 I call it so because of its more delicate flavour, as I use water and milk as liquid parts instead of only using milk. I usually prefer this combination of the two, I find it less “aggressive”. This alternative particularly suits fish-based dishes or any other plate with a more subtle taste.
Ingredients for about ½ litre of sauce
– flour, 50g
– butter, 50g
– milk, 250ml
– water, 250ml
Melt the butter in a small pot at a very low heat. As soon as it’s all liquefied, add the sifted flour, stirring well with a cooking whip to avoid lumps. Cook for a few minutes until the flour will have absorbed all the butter, without letting it turn brown. The mixture you get is called roux and is used as a basis to thicken many kinds of sauces. Remove the pot from the fire and very slowly add hot milk and water, previously mixed together, stirring well with a wooden spoon. Put the pot back over the fire at a very low flame and stir continuously until you reach the thickness you wish. Add salt to taste and a pinch of grated nutmeg.