Besciamella (Béchamel) Sauce

 Posted on November 27, 2016 by

Besciamella (Béchamel) Sauce

Traditional besciamella (béchamel) sauce. This goes well with ragù di carne in lasagna or pasta al forno.

  • 2 cups milk ((quart))
  • 6 tablespoons butter ((unsalted))
  • 2 tablespoons flour
  • 1 pinch nutmeg
  • 1 pinch salt
  1. Heat the milk in a saucepan until just about to boil (do not let it boil).
  2. At the same time, in another saucepan, heat the butter (over medium-low) heat until melted. Add the flour and stir until smooth. Cook until the mixture turns a light, golden color.
  3. Add a pinch of nutmeg and salt to the butter/flour mixture. Remove from the heat to stir.
  4. When the milk is hot (not boiled!), add the butter/flour mixture and stir until it becomes creamy. If it has lumps, add a little bit of (hot) milk and stir. If it is too liquid, add a little bit of flour (only a pinch at the time!). Do not allow the sauce to boil.
Sauce
Italian

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