The bechamel sauce is a traditional base sauce and its ancient origins are claimed by both the French and the Italians.
The most plausible theory is that Caterina de’ Medici has exported this cream to France when she married Henry II.
On the other hand, Louis de Béchameil, a French courtier, named this unique yet versatile sauce.
This sauce is pretty simple to make and it will easily spice up your lasagna or your baked pasta. Here you can unravel the secret to a creamy bechamel without any clumps!
Preparation time: 5 min
Cooking time: 10 min
Serves: 4 people
- 3.5 ounces butter
- 3.5 ounces flour
- 4 cups whole milk
- Heat up the whole milk in a small pot
- In another pan, melt the butter
- turn off the heat and add the flour all at once
- Whip the butter and the flour together, making sure that no clumps are forming
- Put the mixture on the heat again, until it gets golden
- Put nutmeg and salt into the hot milk
- Delicately pour the milk into the butter-flour mixture, little by little, continuing whipping
- Cook the cream for 5-6 more minutes until it thickens and it starts to boil
- turn off the heat and let it cool just for a minute or two
- Now it’s ready to spice up your lasagna, cannelloni, baked pasta… the choice is yours!