The bechamel sauce for croquettes It is the main thing we need to cook some fish croquettes, sausage, ham, mushrooms or whatever we want. This is usually the most difficult step for the croquettes to be perfect and to achieve a consistent and rich dough before one tasteless and pasty dough.
The trick is to do the béchamel very slowly and not stopping stirring, that will make it stay very creamy and very smooth. The quality of the ingredients we use is also very important, since some bad ingredients they can spoil all our kibble.
How do I prepare the best béchamel quickly and easily?
The bechamel sauce can cost a lot to beginners in the kitchen, since they need very calm and no nerves. So remember the above, take your time and don't stop stirring or something will come out caked.
What ingredients do we need?
Mainly we will need the 3 star ingredients of the sauce, which are:
- Whole cow's milk. (Half liter)
- Butter. (50 grams)
- Flour. (50 grams)
You can also add to give a better flavor:
- Nutmeg. (1 tsp)
- White pepper. (1 tsp)
- Onion. (1 whole)
- Salt. (1 teaspoon)
Depending on how many people we are we will have to divide either multiply, you can follow our guide to know how to adjust quantities. In the case of these ingredients, they are based on a bechamel for 2 people. If we want to make the vegan bechamel simply replaces cow's milk by vegetable milk that you like the most.
What tricks should we know to prepare a good bechamel?
The main tricks you need to know are two, the first is to cook flour, given that If we make the bechamel with raw flour it will not taste like anythingIt will simply be like eating doughy flour with ham.
The second trick is that we will have to use hot milk, this will mean that when we add it to the mixture we will get a better flavor in the bechamel and a different consistency.
Bechamel recipe.
There is two ways to make bechamel, the first is using all the ingredients and the second is only using milk, butter and flour.
With 3 ingredients.
The first thing we will have to do is pour into the casserole butter and heat it over low heat until it is completely melted. If we want to elaborate 200ml bechamel we will use one tablespoon, for every 200ml you will add one more tablespoon.
After heating the butter we add the flour (as in the case of butter one tablespoon for 200ml) and with a plastic rod or metal, we will mix everything until the flour has been completely cooked. This must take about 2 or 3 minutes, so you must stir without stopping. For when the flour has a golden color.
Now we will have to add the heated milk, the best way to do it is slowly, very little by little but without stopping and without stopping stirring. The technique is to do circular movements for at least 4-5 minutes, when let's get a thick mixture.
The bechamel it will have turned out perfect if the rod instead of dripping releases a thread.
With all the ingredients.
The recipe is almost identical to the previous one, we will simply have to add a few more steps.
For example, First we must peel and cut the onion very finely., this will serve to add it along with the butter to the saucepan, thereby giving more flavor to our bechamel. As it is cooking the onion and melting butter don't stop stirring, or it will stick to the bottom.
Now you will have to follow the same steps as in the previous recipe, When you have the thick but diluted dough you will have to add the salt, nutmeg and white pepper. Lastly you must add the ingredients you want for the croquettes and let cool on a flat plate.
