Besciamella (Béchamel) Sauce

 Posted on November 27, 2016 by

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Besciamella (Béchamel) Sauce

Traditional besciamella (béchamel) sauce. This goes well with ragù di carne in lasagna or pasta al forno.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Sauce
Cuisine Italian
Servings 4 people

Ingredients
  

  • 2 cups milk (quart)
  • 6 tablespoons butter (unsalted)
  • 2 tablespoons flour
  • 1 pinch nutmeg
  • 1 pinch salt

Instructions
 

  • Heat the milk in a saucepan until just about to boil (do not let it boil).
  • 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.
  • Add a pinch of nutmeg and salt to the butter/flour mixture. Remove from the heat to stir.
  • 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.

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