Total Time: 20 minutes
Bechamel sauce recipe is also called white sauce as for its color. It’s a simple recipe, but the process may be tricky. It takes also a little time and patience. The Bechamel sauce recipe is named after the marquis de Béchameil who supposedly invented the sauce, or at least, got the credit. The sauce is a base for other sauces and together with the bolognese sauce is indispensable in the true lasagna bolognese.
- 4 tablespoons butter
- 1/2 cup flour
- 3 cups hot milk
- 1 teaspoons salt
- Pinch nutmeg
Makes about 3 cups
In a saucepan on low heat melt butter. When warm (not hot), remove from heat add flour slowly and incorporate using a wooden spoon or a whip. Then put back saucepan on stove, maintain low heat and continue mixing for about another minute. Flour will turn to a sandy color.
Add 1 cup of hot milk and still using a whip or wooden spoon, mix more briskly to avoid lumps. As mixture thickens, keep adding milk as needed little at a time for about ten minutes longer.
When reached desired consistency, remove from heat and whisk in salt and nutmeg.
Note: removing from stove when adding flour helps in avoiding lumps. If you still have some lumps in the end, simply use a mesh strainer. Make sauce a little runny, as it cools down it’ll thichen.
More sauces for pasta