Béchamel Sauce (Besciamella)

Béchamel or Besciamella is a very easy and quick creamy sauce. It's mostly associated with Lasagne, but it can be used for other cheesy plates and it only requires 3 main ingredients...

Ingredients

Flour 60g

Butter 40g

Whole Milk 500ml

Nutmeg A sprinkle

Salt A sprinkle

Method

1. Melt the butter in a medium pan while heating up the milk in a small pan.

2. When the butter has melted, add the flour and use a whisk to stir. Turn off the flame. You have now made what French people call “roux”.

3. Add a sprinkle of nutmeg to the milk, which should be warm by now.

4. Turn on the roux flame again and add half of the milk. Keep stirring with the whisk until it becomes a bit dense, then add the remaining milk.

5. Add a sprinkle of salt and keep stirring until the béchamel thickens. It should not be too liquid nor too dense.

Tip: you can add more flour/butter to make the sauce thicker, or more milk if you want it more liquid, according to your preference and dish you are making.