How to make BECHAMEL WITHOUT BUTTER

1

Although it is true that bechamel is usually prepared with three basic ingredients: milk, flour and butter, to make our light bechamel and reducing the caloric intake of this sauce will eliminate butter from the list. How then will we substitute the butter so that the béchamel is just as tasty? Very simple, with a product as common as olive oil.

Thanks to the oil you will be able to have a smooth, thick and creamy béchamel with the same flavor as the traditional béchamel. Ready to learn to cook bechamel with oil? We started.

2

The basic amount to make a good béchamel is 1: 1 fat and flour; that is, you must add the same amount of flour as olive oil. Remember that a tablespoon of flour with a tablespoon of olive oil will form a thick ball that will require approximately half a liter of milk.

Taking this proportion into account, you can calculate the amounts of bechamel you need. In this case, from a HOWTO we are going to work with 50 grams of flour and 50 grams of oil, which would be equivalent to a full tablespoon of each product.

Following these proportions is essential so that the béchamel is at its ideal thickness, creaminess and smoothness. Do you want to learn how to make béchamel for croquettes or how to make béchamel for lasagna? Pay attention to the next steps!

3

Once you are clear about the proportions, it will be time to learn how to make bechamel without butter. Place a saucepan or a frying pan over low heat and add the olive oil, which will be the substitute for the butter.

4

Once it is very hot, add the 50 grams of flour and, with the help of a stirrer, mix consistently until both ingredients form a paste. You should let this mix, popularly known as roux, toast for a couple of minutes.

In this way you will be able to eliminate the taste of raw flour that could damage your béchamel.

5

In another saucepan, heat the half liter of milk. As soon as it starts to boil, add it to the pan where you are mixing the flour and oil. Pour the milk little by little and do not stop stirring at no time, as this way the ingredients will be mixed properly and will not leave lumps.

For the light béchamel to look good, from UNCOMO we recommend adding the milk in small amounts and letting it blend into the roux. Once integrated, add a little more milk and stir again. Repeat this process until you have incorporated all of the milk into the mixture. This trick is also ideal for control the amounts of béchamel if you are not clear.

6

Once all the ingredients have been well integrated and homogenized, add A pinch of nutmeg and salt and pepper to taste. We also recommend adding just a pinch, as it is better to add the ingredients little by little and modify the flavor later if it is not to your liking.

7

Let everything cook over very low heat for 10 minutes, approximately. Once this time has passed, turn off the heat and let the mixture cool down a bit. Ready! You will already have your bechamel without butter ready to enjoy.

Whether you want to know how to make bechamel for light cannelloni or if you want to add this sauce to any other pasta, meat or fish dish, these steps will help you achieve a healthier and just as tasty result.

In this other oneHOWTO article we show you How to make cannelloni with a detailed step by step, but if you prefer to try your light béchamel with a healthier and more original dish, don’t miss this article on How to make broccoli with béchamel.

And for celiacs, nothing better than this recipe on How to make gluten-free béchamel.

If you want to read more articles similar to How to make bechamel without butter, we recommend that you enter our Recipes category.

Advice

• One of the tricks to avoid lumps in the béchamel is to add the milk when it is very hot.
• If you want to obtain a bechamel with a darker tone (more similar to the original one), you will have to raise the heat a little more when you heat the oil to prepare the roux.