Ingredients
- 5 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
Directions
In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.
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By Chefb123
Schenectady, NY
on February 27, 2011
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Really good bechamel
By SeattleStarlet
on December 06, 2010
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PERFECTO in Lasagne with Bolognese! Thanks to the reviewer who suggested adding a head of roasted garlic, I tried it before and after doing so and liked it MUCH better with (good thing cause you can't REMOVE garlic! and added fresh cracked tri-color pepper. Oh, and cut salt in half and used salted butter. I didn't think I liked Beschamel that much, and I am a self-professed sauce junkie, but I think I just hadn't had a good one yet. THANKS Mario Batali, for showing me the splendor and glory that is this mother (of a sauce and it's incredible application in Lasagne!
By rinrin150_1776345
Castro Valley, CA
on November 27, 2010
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This is a basic sauce, but the recipe calls for too much salt! I reduced the amount of salt and it was perfect!!
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