Thick Béchamel: The Sauce Every Cook Should Master

Steps

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1. 1
   Melt the butter over medium heat, add all the sifted flour at once, and cook on low heat for about 3 minutes to make a roux. Turn off the heat and let it cool completely.
   ▶ ≈2:25
2. 2
   Pour the milk into a pot and add the onion studded with cloves, thyme, bay leaf, salt, black pepper, and a pinch of nutmeg. Warm gently over low heat to infuse the flavors without boiling.
   ▶ ≈2:58
3. 3
   Strain the milk to remove the aromatics, check that you still have enough volume after evaporation, and top up with fresh milk if needed.
   ▶ ≈4:19
4. 4
   Whisk the cooled roux with a splash of the warm milk until smooth, then gradually whisk in the rest of the milk. Turn the heat to medium and keep whisking until the sauce becomes very thick and starts to bubble like a small volcano.
   ▶ ≈5:28
5. 5
   Reduce to the lowest heat, stir in the cream, and cook for another 5 minutes to cook out the raw flour taste. Taste and adjust salt and pepper, keeping in mind the cheese and ham will add saltiness later.
   ▶ ≈6:39
6. 6
   Fold the grated Manchego cheese into the thick béchamel until melted and stringy, then mix in the diced prosciutto and chopped parsley to finish the filling.
   ▶ ≈7:39
7. 7
   Spread the filling on a shallow tray, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the fridge or freezer until completely firm and cold (about 5–6°C).
   ▶ ≈9:01
8. 8
   Weigh out portions of the chilled filling (about 45–60g each), dust your hands with flour, and shape each portion into your preferred croquette shape. Freeze the shaped pieces for about 10 minutes to firm up.
   ▶ ≈10:14
9. 9
   Beat the eggs with a little salt. Dip each firmed croquette in flour, then the egg wash, and finally coat in breadcrumbs, using a slotted spoon where possible to avoid pressing or deforming them with your fingers.
   ▶ ≈11:47
10. 10
    Return the breaded croquettes to the freezer and freeze until completely solid, ideally overnight, so they hold their shape and texture during frying.
    ▶ ≈13:21
11. 11
    Heat the oil to 175–180°C and fry the frozen croquettes a few at a time for about 4–6 minutes. Watch the oil temperature, which will drop when the cold croquettes go in — raise the heat as needed but avoid letting it fall below 170°C or go too high, which would burn the crumb coating.
    ▶ ≈14:22
12. 12
    Once golden and evenly colored, remove the croquettes and drain on paper towels. Serve immediately while hot, with a dipping sauce of your choice such as chipotle mayo.
    ▶ ≈16:43