Metric:
1Lt. Milk
( at room temperature )
100gr Butter
100gr Flour
Salt ( to taste )
Nutmeg
ITALIAN RECIPE: Béchamel Sauce ( the white sauce you see on Lasagne ) is a really versatile sauce. In Italy people use this sauce for famous dishes like Lasagne, Pasta Bakes and Cannelloni. There are so many possibilities.
As this recipe shows, it’s really simple to make at home with everyday ingredients. The basic French traditional Bechamel Sauce recipe is just like the basic Traditional Italian one, is made with a roux base ( butter and flour ), milk, Nutmeg and Salt. Very simple.
Some recipes also add things like Cloves and Bay Leaves. Other Onion, which is removed before serving. DO NOT DO IT. That's not traditional. I tried once and found it overpowelming as the sauce has a delicate savoury flavour.
The original recipe for Béchamel IS NOT the one from Auguste Escoffier: white roux moistened with milk, salt, onion stuck with clove [aka onion pique], cook for 18 minutes.
Béchamel Sauce is the most classic white sauce in France and Italy, one of the three Mother Sauces of French and Italian Cuisine.
Skill Level:  |
Time: 20 Minutes |
Price:  |
Serves: 8 People |
Ingredients:
| Conversions |
Directions:
01 - Melt the Butter in a pot.
02 - Whisk in the Flour until you remove all lumps. Let the mixture brown until the colour is just lightly golden.
03 - Pour the Milk in and mix until the sauce thickens.
04 - While you are still stiring, add a generous pinch of Salt and Nutmeg.
05 - Once the Béchamel Sauce is dense and lump-free, it's ready.
Notes:
- This sauce can be kept in the fridge for about 2 days. Place cling film right on top of the sauce to prevent a dry layer of sauce to form on top.
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| Written by: Uncut Recipes | Disclaimer |
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