Creamy béchamel for lasagne (simple recipe)
This béchamel is creamy, smooth, rich and the perfect sauce for classic lasagne Bolognese.
Make your own béchamel – here’s how
Ingredients
- 600 g whole milk
- 75 g butter
- 80 g flour
- Nutmeg
Instructions
Melt the butter in a saucepan over a medium to low heat [1]. Sprinkle some of the flour into the saucepan and immediately mix thoroughly with a whisk [2]. The result is a viscous liquid [3]. Work in the remaining flour so that the mixture becomes crumbly and let it heat up in the pot for a few minutes to develop the roasted flavors [4].
Gradually pour the milk into the pan, stirring constantly, so that the mixture thickens slowly [5]. Increase the temperature at the end and allow the sauce to thicken further until it has a creamy consistency [6]. Season with salt and nutmeg [7, 8].
