A great white sauce for many oven pan delicacies. Indispensable for lasagne. One of those worth knowing by heart.
And don’t let any french chef tell you otherwise: besciamella was taught to the French by Caterina de’ Medici, when she married the Kings of France.
- 100 gr of butter
- 100 gr flour
- 1 lt warm milk
Melt butter on mild flame (do not allow it to fry), add flour. Take the blend away from the fire, and slowly add warm milk.
Add a pinch of nutmeg and salt, and return it on the stove; the sauce will firm up in a few minutes of gentle stirring with a wooden spoon. Ready when the spoon is coated.
Little tips: 1) if you don\’t have a scale in grams, simply use the same quantity in cups: 1 cup butter, 1 cup flour 2 qt of milk.
2) find the whole nut meg, and grate it as needed. Not easy to find but worth the extra legwork.
PS Did you know that enough nutmeg can give you hallucinations?