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Photo: Besciamella

TOTAL TIME: 18 min
Prep: 3 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 1/2 cups whole milk
  • Pinch freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
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Directions

Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.

Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

Cook's Note: If the sauce is too thick, add a little more milk, if too runny, return to the heat and add a pat of butter mixed with an equal amount of all-purpose flour. The most important thing though is: besciamella should not taste floury. If you think your sauce is ready, but you can spot a hint of "flouriness" when you taste it, think again, and keep on cooking it for a few minutes more.

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  • on July 09, 2011

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    I have to agree with "lowderm28". I really thought that this would be so difficult to make , but to my suprise it came out perfect and was truly excellent with the lasanga.

    people found this review Helpful.
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  • on June 18, 2011

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    It was much easier than I thought it would be to make this, and it turned out great! Just be sure you use enough salt and pepper. I used 3/4 of the bechamel in my lasagna, and then used the rest a 2 days later in a leftover pasta/chicken/veggie dish. I will be making this on a regular basis.

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