Ingredients
- 100 grams (1 stick) butter
- 100 grams (3,5 ounces) flour
- 1 l (35 oz) milk
- salt and pepper to taste
- a pinch of nutmeg (optional)
Directions
- Melt the butter and add the flour while continuously mixing to prevent lump formations.
- Cook this smooth paste for 2 minutes on medium-low heat.
- Add the milk gradually while continuously whisking to ensure there are no lump formations.
- Cook the sauce over medium-low heat, constantly stirring until the sauce thickens and reaches a smooth consistency. (somewhere between 7-9 minutes)
- Turn off the stove.
- Season the bechamel sauce with salt, pepper and nutmeg (if desired).
- Bechamel sauce it’s a key component for any lasagna recipe but can also be served to a variety of stews, casserole or pasta dishes.
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