Béchamel Sauce (White Sauce for Lasagna)
by
Jaye Fong
3 Cups
20 min
Béchamel is a sauce traditionally made from a roux (butter and flour mixture) with milk. It is often referred to as white sauce and is one of the mother sauces in French cuisine! This sauce is incredibly creamy and adds depth to lasagna, moussaka, and is the base to many other sauces. Often, cheese is added to create Alfredo.
To make a good Béchamel you must be generous with the seasoning! Salt, pepper, nutmeg, and full fat milk is recommended. It comes together quickly and although it seems tricky, it is quite straight forward and approachable, even for beginner cooks! It is a great way to impress guests and a foundation for Italian cooking.
{
"id": "6538639",
"alt": "",
"title": "",
"video_library_id": "229",
"thumbnail": "https://cdn-fastly.foodtalkdaily.com/media/2021/03/21/6538639/bchamel-sauce-white-sauce-for-lasagna.jpg"
}
{
"width": 634,
"height": 357,
"showRelated": true,
"noautoplay": ""
}
{
"id": "6538640",
"alt": "",
"title": "",
"video_library_id": "226",
"thumbnail": "https://cdn-fastly.foodtalkdaily.com/media/2021/03/21/6538640/bchamel-sauce-white-sauce-for-lasagna.jpg"
}
{
"width": 634,
"height": 357,
"showRelated": true,
"noautoplay": ""
}
{
"id": "6538642",
"alt": "",
"title": "",
"video_library_id": "223",
"thumbnail": "https://cdn-fastly.foodtalkdaily.com/media/2021/03/21/6538642/bchamel-sauce-white-sauce-for-lasagna.jpg"
}
{
"width": 634,
"height": 357,
"showRelated": true,
"noautoplay": ""
}
{
"id": "6538643",
"alt": "",
"title": "",
"video_library_id": "220",
"thumbnail": "https://cdn-fastly.foodtalkdaily.com/media/2021/03/21/6538643/bchamel-sauce-white-sauce-for-lasagna.jpg"
}
{
"width": 634,
"height": 357,
"showRelated": true,
"noautoplay": ""
}
Béchamel Sauce (White Sauce for Lasagna)
Recipe details
- 3 Cups
- Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
Show Nutrition Info
Want more details about this and other recipes? Check out more here!
Comments
Share your thoughts, or ask a question!
Would love to see what else you later with this for lasgna.
Tip: Heating the milk ALMOST but not quite to a boil (just a bubble or two starting to break through) helps the milk to incorporate MUCH more easily!!! Melts that butter/flour mixture and makes whisking a dreamy-smooth sauce much easier! Yes, it does mean washing another pan, but (in my humble opinion), the time spent washing that 2nd pan is LESS than the stress on my bicep whisking cold milk! 100% worth it!! :)
But otherwise, FOLLOW THIS RECIPE - the nutmeg is a MUST!! It's delicious!!! You will not be disappointed!!! I've used this to make a purely veggie lasagna (spinach, broccoli, onion/garlic, grated carrot, etc.!) with NO tomatoes, and layered like a traditional lasagna with ricotta, mozzarella/blended Italian cheeses and/or shredded Parmesan and/or Asiago (honestly, it's whatever is in the fridge). I've thrown in leftover shredded chicken, too, and it has NEVER disappointed!!!