Béchamel Sauce is one of the five "mother sauces" of classical French cuisine, and is a creamy white sauce made from a roux—a mixture of butter and flour—and milk.
It can be used as a base for other sauces and dishes, such as a lasagna.
Melt ½ cup of butter in a large heavy bottom saucepan over low heat
Add 2/3 cup of all-purpose flour. Stir to combine the flour and melted butter. Cook for 5m, whisking constantly to cook the flour
Add 1 L of milk, gradually, while whisking constantly to avoid lumps
Add salt to taste and cook until the desired thickness point. The longer you cook, the thicker it will get. Keep stirring so it doesn't stick to the bottom
Add ½ tsp of ground nutmeg and stir to combine
Transfer the sauce to a container and cover with cling film, pressing it against the sauce so it doesn't form a film. The béchamel sauce is ready
Use immediately or keep refrigerated for up to 3d
Enjoy using it in lasagnas or as a base for other dishes and sauces!
Yield 1 kg
All-Purpose Flour2/3 cup
Ground Nutmeg½ tsp