Bechamel For Croquettes

Bechamel is a suitable sauce for a multitude of dishes, although depending on what it is accompanied by, it will have a different texture. Therefore, today you will learn how to prepare bechamel for croquettes.

However, the béchamel is also used to accompany vegetables, pasta, cannelloni, lasagna, etc … The way to do it is by making a liquid béchamel that will then be gratinated in the oven.

However, to make croquettes, the béchamel is thicker and allows you to incorporate ham, mushrooms, chicken or everything that is left in the fridge, because it admits all the combinations and also … they are delicious!

Here we show you 3 recipes to make bechamel for croquettes. Do you dare to try them?

Option 1: Bechamel for croquettes

Ingredients

• 200 g of flour.
• 1 liter of milk.
• 100 g of butter.
• 1 tablet of meat broth.
• Salt.

Process

• Melt the butter in the bottom of a saucepan.
• Put the meat stock cube, and when it is melted, add the flour.
• Stir until well mixed with the butter.
• Add all the milk and keep stirring. If at first it is added little by little and integrating the flour each time milk is added, there will be less chance of lumps coming out.
• If lumps still come out, it is best to pass the blender, it is the easiest and most effective way to remove them.
• Cook the bechamel for 20 minutes, stirring without stopping.
• When it acquires a thick texture, add the ingredients that are going to be added to the croquettes (ham, chicken, etc …).
• Remove the béchamel to a source, or put on several plates, to rest.
• Once it is hard, you can make the shape of the croquettes.

Option 2: Bechamel for croquettes

Ingredients

• 750 ml of whole milk.
• 75 g of wheat flour.
• 75 g of butter.
• 1 bit of nutmeg.

• Fine salt

Process

• Put the milk in a saucepan over low heat. Let it heat up little by little and remove before it boils. It is not necessary to do this step with milk at room temperature, the important thing is that it is not cold.
• In a separate saucepan, heat the butter.
• When it has melted, add the sifted flour without stopping stirring, with the help of a few rods,  until a homogeneous and yellowish mixture is obtained.
• Let the flour cook over low heat for a few minutes and the result will be tastier.
• Pour a little milk over the flour and stir until well incorporated.
• Add more milk and stir again until just incorporated.
• Add the rest of the milk and continue stirring for 20 minutes, until the béchamel thickens and is creamy.
• If there are lumps, you can pass the mixer.
• Season to taste and add a pinch of nutmeg.
• Put the ingredients for the croquettes and leave to rest on a plate or a platter before shaping them.

Option 3: Bechamel for croquettes

Ingredients

• 1 small onion
• 50g butter
• 50 g of flour
• 500 ml of warm or warm milk
• Salt
• Pepper
• Nutmeg

Process

• Melt the butter in a saucepan and add the onion.
• Sauté the onion until it is transparent.
• Once transparent, add the flour and stir with a wooden spoon.
• When the flour and butter have been integrated, add the milk little by little.
• While stirring, continue heating over low heat until it starts to boil.
• Remove from heat and season with salt, pepper and nutmeg.

If you love croquettes and want to add a different touch to them, try this béchamel. You can reuse it for other types of recipes or to season foods that you have stored in the fridge because you have left over from the lunch or dinner the day before.

The way to prepare it, as you may have noticed, is not very complicated to prepare. Of course, remember that you should keep the béchamel in the fridge, although it is not advisable to keep it there for a long time, as it can spoil.

Do you like croquettes? Have you ever made this bechamel sauce? We encourage you to try all the recipes listed so that you stay with the one (or those) that you like the most. You won’t be able to live without this sauce anymore! Give your croquettes a different touch.