Bechamel Sauce or White sauce
Bechamel sauce, also known as White sauce is the most versatile of cooking sauces and is considered a mother sauce because there are countless possible uses. In Italian cuisine, its main use is to give an extra flavor to dishes such as Lasagna, Cannelloni or any kind of gratin
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 litre
- 1 lt. Milk
- 100 gr Butter
- 100 gr All-purpose flour
- 1 tbsp Ground Nutmeg
- 1 Pinch Salt
Heat the whole milk in a saucepan ( must not reach the boiling point).
In another small saucepan melt, the butter at very low heat then turn off the heat and add the flour stirring constantly with a whisk.
Add the milk to the roux (flour + butter), stirring with a whisk in order to avoid the formation of lumps.
Add a pinch of nutmeg and a pinch of salt and allow to thicken over low heat for a total of 5-6 minutes for a medium-density sauce and up to 10 minutes for a very thick sauce.