The bechamel , also popularly known by the names of bechamel or kiss me , consists of a Thick sauce that is elaborated adding milk to the mixture of flour and fat (usually butter or margarine, which is previously heated), in order to bind it. In addition to delicious and versatile, it undoubtedly becomes an excellent option for the preparation of gratin dishes containing vegetables, pasta, fish or meat.
Although it is considered one of the white sauces par excellence probably more popular, elaborated and consumed, the truth is that it really differs from this one in that the white sauce itself is made with broths or funds.
Did you know that the first known recipe appeared described in the year 1651 in the cookbook titled Le Cuisinier Français , written by chef François Pierre de la Varenne, who was the chef of the Marquis of Uxelles Nicolas Chalon du Blé. Although it is true that it is a recipe quite different from the current one, so we must go back to the French cook of Duke Louis de Bhéchameil, who is actually considered to be the oldest recipe (which was brought to France by the cooks of Catalina de Médici).
Although the traditional basic recipe is based on the use of milk or cream, did you know that it is also possible to elaborate it with almond milk ? Actually it is possible to choose any variety of vegetable drink , but the truth is that with the almond vegetable drink we get an unparalleled result and taste. We explain how to easily do it at home.
Béchamel sauce recipe with almond milk
Ingredients that you need
These ingredients are for 4 people:
- 50 gr. of almond milk
- 1 glass and a half of water
- 1 onion
- 2 teaspoons of butter
- 1 teaspoon of flour
- White pepper
- 2 or 3 bay leaves
- 1 pinch of curry
Steps to make the bechamel with almond milk
First, in a saucepan, dissolve the almond milk in the glass and half of water, mixing well. Peel the onion and cut it into quarters.
Then, in another saucepan, boil for 8 to 10 minutes the almond milk together with the onion, white pepper and bay leaves. After this time sneak and reserve.
In a pan put the butter and melt it. Once melted add the flour until it is golden brown. Then remove from the heat and add the almond milk and water little by little, stirring until a smooth béchamel is obtained. If you want to thicken something else you can put more time in the fire.
Finally finish by adding a pinch of curry.