Even though béchamel sauce is originally French, it’s a versatile addition to Italian favorites like lasagna, pasta bake (pasta al forno), and cannelloni.
Ingredients for Béchamel sauce
- 4 cups Milk (room temperature)
- 7 tablespoons Butter
- 3/4 cup All-purpose flour
- Salt
- Grated nutmeg (optional)
Instructions for Béchamel sauce
- In a saucepan, melt the butter over low heat to make the béchamel sauce.
- Once the butter is melted, add in the flour. Use a whisk or fork to stir well, ensuring all the flour is coated and mixed with the butter.
- Allow this mixture to warm through for a couple of minutes, constantly stirring until it achieves a lovely hazelnut color.
- At this point, add a little milk to achieve a pasty consistency, then slowly add the rest, stirring continuously. Add a good pinch of salt and a little nutmeg, mixing well.
- Let the béchamel sauce thicken until it reaches a really thick, creamy texture. Once achieved, your béchamel sauce is ready to be used in your lasagna or cannelloni.
Buon Appetito!
