Béchamel Sauce is a classic of French cooking. It can be used for many different dishes. This version I have developed is for use in our Lasagna Bolognese and Béchamel Sauce recipe. This lasagna is designed to be fairly dry so this Béchamel Sauce uses less milk than other recipes.
- 5 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 1 ½ teaspoons salt
- ½ teaspoon nutmeg optional
Using two saucepans heat the milk on medium in one pan and melt the butter in the other pan.
When the butter melts add the flour. Cook, stirring constantly for 2 to 3 minutes until it turns a golden brown.
Cook milk to just short of boiling, when a small ring of bubbles form.
Add milk to butter/flour mixture 2 tablespoons at a time. Stir to incorporate milk and add salt.
Increase heat and bring close to a boil, whisking constantly. Cook 5 to 6 minutes until sauce thickens. Add nutmeg.