This recipe was invented by a french marquis, Louis de Bechamel. His white sauce became famous and it’s still used in both french and italian cuisine.
For Bechamel sauce you need:
-1 L of milk
-100 g of butter
-100 g of flour
-some salt
-some grated nutmeg
-salt and pepper to taste
Preparation:
First, I melt the butter in a pot.
Now, I add the flour carefully to prevent bumps and I mix all together until I obtain a hazelnut color.
Make sure that the butter it’s completely incorporated into the flour.
Then I add the milk which should be warm to room temperature. Again, do it carefully to prevent bumps.
I mix the sauce until it’s starting to get thicker.
Next, I add a litttle bit of grated nutmeg and a generous pinch of salt.
I continue to mix all at a simmer for a few more minutes until the sauce is dense and bump free.
And “voila!”, this is my Bechamel sauce. You can use it to prepare lasagna, cannelloni and for making vegetables or fish gratin.
Bon appetit!