How to make a bechamel sauce without lumps
Pour the butter in the pan, heat the flour for 20 minutes until well-cooked (otherwise it will taste like raw flour). In order to avoid lumps, heat the milk before adding to the mix, so it won't change the temperature of the mix. You can cook two types of bechamel sauce:
- Thin bechamel: for lasagna and cannelloni, made with 1 liter of milk,70-80 grams of flour and 120 ml of olive oil.
- Thick bechamel: for croquette dough, 1 liter of milk, 120 grams of flour and 120 ml of olive oil.