Preparation time
20 min
Makes
1 litre béchamel sauce
Béchamel (Bechamel/Besamel/White Sauce) is a sauce that originated in Italy, became widespread in France and is made of butter, flour and milk. Is typically used in pasta dishes and classic Greek recipes like moussaka and pastitsio.
The secret for making a béchamel sauce without forming clumps is the proportion of the ingredients (1:1:10) : use always the same amount of butter and flour and 10 times the milk. The latter should be added in small portions and under constant whisking.
Ingredients
- 100 gr butter
- 100gr flour
- 1 l milk
- salt and pepper to taste
- 1/2 tsp nutmeg
Method
Step 1
In a pot, melt the butter under medium heat.
Step 2
Add the flour and whisk until you get a smooth paste.
Step 3
Add the milk little by little, whisking continuously so that it doesn’t burn at the bottom and no lumps are formed.
Step 4
Continue to stir until sauce is smooth, thick and creamy. Remove from heat and add the nutmeg, salt and pepper to taste.
