Bechamel sauce is a quick and creamy French style roux based sauce cooked in milk and seasoned with salt, pepper and nutmeg. Ready in just 10 minutes, this classic French sauce has many uses such as a base for pastas or gratins and is perfect for our Lasagna Bianco, a lasagna made without any red sauce.
Other uses for bechamel includes a layer in lasagna bolognese or casseroles and gratins. Bechamel can also be used as a base for macaroni and cheese.
Equipment:
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Bechamel Sauce
Ingredients
Instructions
- In a heavy pan over medium heat, melt butter. Whisk in flour to make a roux. Cook, stirring for two minutes, gradually adding milk. Stir constantly to prevent sticking and cook until thick, about 10 minutes. When thick, add salt, pepper and nutmeg.
Nutrition Facts
Protein
1 g