Description
Smooth, creamy béchamel made with butter, flour and milk in about 10 minutes. Enough for a 9×13 inch lasagna.
Ingredients
Scale
- 4 tablespoons (55 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 3 cups (720 ml) whole milk, warmed
- 1/2 teaspoon salt
- 1 pinch nutmeg
- White or black pepper, to taste
Instructions
- Warm the milk in the microwave or a small pot until warm, not boiling.
- Melt the butter over medium-low heat. Add the flour and whisk for 1 to 2 minutes, until it smells slightly nutty but has not taken on color.
- Add about 1/2 cup of milk and whisk until smooth, then pour in the rest in a steady stream while whisking.
- Simmer for 5 to 8 minutes, stirring often, until the sauce coats the back of a spoon.
- Stir in the salt, nutmeg and pepper. Taste and adjust.
Notes
The sauce should be pourable, like heavy cream. Store covered with plastic wrap pressed on the surface for up to 3 days and loosen with a splash of milk when reheating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Keywords: White Sauce for Lasagna, béchamel sauce, white sauce, lasagna sauce, creamy sauce, French sauce