One of the simplest and most refined sauces that adds depth and flavour to many dishes. One of the 5 French ''mother sauces'' that requires few ingredients but a certain timing. What would a lasagne be without béchamelsauce?
Béchamelsauce recipe
Stefie
4-8
5-10 minutes
10-15 minutes
french
sauce
Ingredients
- 50g butter
- 50g flour
- 500ml milk
- A pinch of nutmeg
- Salt and pepper to taste
Directions
Melt the butter in a pan over a medium heat.
Add the flour and sweat for about 1 minutes, stirring constantly
Heat the milk in another pan until it is hot. It does not need to boil.
Slowly pour in the hot milk, stirring continuously to avoid lumps.
Simmer the sauce, stirring constantly, until it thickens and reaches a creamy consistency (about 4-6 minutes).
Season with a pinch of nutmeg, salt and pepper to taste.
Pour the béchamel sauce over lasagne, pasta, vegetables or other dishes as desired and serve.
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