Besciamella is a very simple thing, just few ingredients, but they have to be put together wisely to create the right texture, consistency and flavor. It’s a must-have for Lasagna and it can be used in many other recipes. I’ll post some in the future.
- 1 liter of whole Milk
- 100 g All Purpose Flour
- 100 g Unsalted Butter
- a pinch of Salt
- a pinch of nutmeg
Melt the butter in a pot large enough to hold all the ingredients. On the side, warm up the milk to almost boiling. When the butter is liquid, on low flame, dust the flour in the pot and never stop stirring. Wait until it starts to get golden and slowly poor the warm milk. Keep stirring to avoid it to get clumpy.
Keep stirring for 5 minutes, add the salt, the grounded nutmeg and turn the flame off. Done, your besciamella is ready. Add some butter or milk if it’s too thick.