Besciamella - Bechamel Sauce
Ready In: 25 mins
Yields: 1 Lasagna 9'' x 13'' tray
Ingredients
- 1 quart milk
- 6 -7 tablespoons butter (100gr)
- 6 -7 tablespoons wheat flour (100gr)
- fine salt
- ground nutmeg (optional)
Directions
- Heat the milk on low heat making sure that it doesn't boil.
- In another small saucepan melt the butter. (Be carefull: do not let it brown.).
- Slowly add the sifted flour, stirring with a whisk. Cook it for a few minutes, stirring constantly, always being carefull don't let it brown or crispy.
- That's the "roux", as the French call it.
- Now remove it from the heat, slowly add the hot milk, stirring with a wooden spoon.
- Put the saucepan on medium heat, until it boils, add a pinch of salt and a pinch of nutmeg. Then simmer for 15 minutes while covered, or until the sauce doesn't look thick, stirring from time to time.
- Your Bechamel Sauce is ready!
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