Bechamel Sauce - Recipe
Bechamel Sauce (Italian: Besciamella) is a traditional milk creamy sauce, used as base for many well known French and Italian dishes. Essential ingredient for lasagna, cannelloni and other delicious meals.
- Level: Easy
- Preparation time: 10 minutes
- Total time: 15 minutes
- Yield: 4 servings
In a medium saucepan warm up the milk and melt in it the butter over medium heat
Stirring continuously, slowly add the sifted flour. Whisk continuously until very smooth. If lumps form, break them with a spoon.
Bring to boil the besciamella for no more than one minute.
Remove from heat and season with salt. Grate a small amount of nutmeg over the sauce and mix.
The Bechamel sauce should end up being creamy. The sauce slightly sticking to the spoon is a good indicator of the right consistency. If the sauce is still too liquid after step 3, add small amounts of sifted flour until needed. If the sauce is too thick, add small amounts of warmed up milk, and stir until the desired result is obtained.