Light béchamel sauce

Ingredients (makes about 4 portions):

500 ml (water, milk or a plant-based drink)

30–40 g of type 0 flour

Salt and pepper to taste.

Nutmeg (optional)

Preparation

In a small saucepan, dissolve the flour in the slightly warm milk, adding it a little at a time to prevent lumps from forming. Continue stirring until the cream thickens. Add salt and pepper to taste. Cook until the cream is smooth and even.

1. With milk: creamier and with a delicate flavour.
2. With water: lighter and lower in calories.
3. With a plant-based drink: ideal for a lactose-free version.
4. For a lighter version of lasagne: with a runnier consistency (it should slide easily off the spoon).
5. For vegetables au gratin: thicker (it should be more substantial without running too much).

A little tip for making the perfect béchamel sauce

Never stop stirring whilst it’s cooking, and don’t let it thicken too much – take it off the heat whilst it’s still slightly softer than the final consistency you want, as it will thicken and become firmer as it cools.