Besciamella - Bechamel Sauce
The "Bechamel sauce" has French origins, but today it is very common and used in different Italian recipes, particulary in oven cooked dishes, like Lasagna or Cannelloni. It is beloved from the whole Italian peninsula, from north to south. For me it is marvelous, and easy to make. Let's go!
READY IN: 25mins
YIELD: 1 Lasagna 9'' x 13'' tray
UNITS: US
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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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