Béchamel sauce is one of the most famous and easiest sauces to prepare in European cuisine in general. Whether it's making lasagna or any other type of dish that calls for the preparation of Béchamel sauce, the method is the same.
It requires three main ingredients - butter, flour and milk. Separately, as spices, salt, white pepper, not black pepper and nutmeg are mandatory.
Let's see how to make bechamel sauce for lasagna
Preparing the products for Bechamel sauce
This sauce is made on the basis of the so-called "Roux" in the culinary world, which is flour fried in butter. The French call it that. All sauces and dishes can be thickened with this base, not just Béchamel.
Basic Bechamel Sauce Recipe, which is also made when cooking Lasagna:
Necessary products: 80-100 g of butter, 2 tbsp. flour, about 500 ml of milk, salt, white pepper, nutmeg
Method of preparation:
1. At the bottom of the saucepan in which you will make Bechamel, drop a few drops of oil and add the butter. Leave it to melt;
2. Then add the flour and fry, until it aquires a golden color;
3. Then add the milk. Here you can remove the saucepan from the heat and add the milk to stop the cooking process and avoid lumps. When a homogeneous mixture is obtained, the pot is returned to the stove and cooked, until it thickens - about 1 minute. Then you can season the sauce.
There are several ways to make Bechamel:
- You can boil the milk beforehand and add the baked flour to it;
- You can warm the milk and gradually add it to the flour, by stirring constantly;
- You can add the milk cold, but this will increase the cooking time.
You can use the prepared Béchamel sauce in delicious recipes for:
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