Easy white sauce or béchamel - Pilar Hernández's Chilean Kitchen
This easy white sauce recipe is delicious, uses only 5 ingredients, and is budget-friendly. My favorite use for béchamel is in lasagna. When I first came to the U.S., I was surprised to learn that the most traditional lasagna here is made with ricotta and a meat sauce, not with white sauce. Trust me, ours is superior.
Ingredients · Servings 4
- 2 cups of whole or semi-skimmed milk
- 2 tablespoons of butter
- 2 tablespoons of flour
- salt and nutmeg
Method · 25 min
- In a medium saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes.
- Remove from heat, add the warm or cold milk little by little and mix thoroughly before adding more.
- Return to the heat and cook over medium-high heat, stirring until it boils and thickens. Season with salt and nutmeg to taste.
- Use immediately or cover while hot with plastic wrap pressed directly onto the surface to prevent a crust from forming. Heat over low heat, stirring constantly.
Some classic uses of béchamel sauce include cauliflower with white sauce and as a base for mushroom sauces for noodles and meat dishes. It's also essential in Bontu noodles, scalloped potatoes, and fish with Margherita sauce.
Description
One of the basic sauces for lasagna and meats.
