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Bechamel sauce – recipe for lasagne & co
Snow-white béchamel sauce is delicious and an essential ingredient for original Italian lasagne. The sauce is based on a roux that is boiled up with milk. Sounds complicated? But it's not. Read the recipe and try it out for yourself!
Schritt für Schritt durch´s Rezept
- Step 1Melt the butter in a pan over a medium heat. Using a whisk, gradually stir the flour into the melted butter until a creamy consistency is achieved.
- Step 2Now pour the milk very slowly into the pan, stirring constantly.
- Step 3Season the sauce with salt and simmer over a low heat for approx. 20 minutes, stirring well from time to time.
- Step 4When the desired texture is achieved, remove the béchamel sauce from the heat and season with pepper and nutmeg.
Tips for preparation
- For a snow-white sauce, make sure that the roux does not turn too brown.
- If necessary, thin with milk if the sauce is too thick. If it is too thin, put the pan back on the heat and melt the butter and the same amount of flour into the sauce while stirring.
The history of béchamel sauce
A long time ago, there was a sauce in Tuscany known as“salsa colla” (sticky or glue sauce). It was made by slowly cooking milk, meat stock, spices and a dash of liquid cream.
This sauce came to the French court with Catherine de Medici. In the 17th century, it was reinterpreted by a French chef and named after the Marquis de Béchameil.
More on the topic
Top recipe ideas with béchamel sauce
Bechamel sauce is a classic in northern Italian cuisine, especially in the Emilia-Romagna region. You can find “La Besciamella” as an ingredient in recipes for lasagne, cannelloni, in dishes al forno or as a sauce for vegetables such as broccoli.
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