Besciamella Italiana: besciamella without eggs

6 hours ago
2 min read

Besciamella is one of the most beloved and widely used basic sauces in Italian cuisine, a subtle but essential element in many dishes, from lasagna to gratinéed vegetables, as well as cannelloni and timbales.

Of French origin, this sauce made with milk, oil (or butter), and flour was adopted and reinterpreted in Italy as early as the 19th century, becoming an integral part of home cooking tradition. In the classic Italian version, béchamel does not include eggs, resulting in a creamy, velvety, and delicate sauce, perfect for binding ingredients without overpowering their flavors.

Even Pellegrino Artusi, in his famous Science in the Kitchen and the Art of Eating Well, mentions a sauce very similar to besciamella, showing that this preparation was already known and appreciated in bourgeois kitchens of the time, albeit under different names and proportions.

Today, besciamella Italiana remains an essential preparation, a symbol of simple yet technical cooking, capable of transforming a few ingredients into a refined and versatile base. 🍽️Serves: 650 gr of sauce ⏲️Time: 10-15 minutes 🧺Ingredients:

80 ml vegetable oil
100 g flour
200 ml milk
300 ml water
Salt to taste
Pepper to taste
Nutmeg to taste

🥣Instructions: 1. Prepare the roux

In a small saucepan over low heat, pour the vegetable oil. Add the flour all at once and stir immediately with a whisk until smooth and well combined. Let the roux cook for one or two minutes; this step is essential to remove the raw flour taste.

2. Add the milk and water

Pour in the milk and water, preferably at room temperature, gradually while stirring vigorously to prevent lumps. At first, the mixture will look very thin, which is normal.

3. Cook the besciamella Bring the sauce to medium-low heat, stirring constantly. In a few minutes, the sauce will begin to thicken to a creamy, velvety consistency. The final thickness can be adjusted by cooking slightly longer or shorter. Once the desired consistency is reached, remove from heat. 4. Season Adjust the salt and flavor the béchamel with a light grating of nutmeg, if desired. Stir again to combine the flavors well. 5. Use or store Besciamella is now ready to be use immediately in your recipes. If you don’t use it right away, cover it with cling film directly on the surface to prevent a skin from forming. 💡Tips:

Always stir with a whisk: it’s the best tool to prevent lumps, especially when adding milk.
Check the color of the roux: oil and flour should never darken; a besciamella that is too brown will have a less delicate flavor.
Adjust the thickness: the longer it cooks, the thicker it becomes. If it gets too thick, add a little warm milk and stir vigorously.
Nutmeg in moderation: just a light grating to flavor without overpowering other tastes.