Béchamel sauce, also known as white sauce, is one of the fundamental sauces in cooking. Commonly used in Italian and French cuisine, it adds richness and creaminess to dishes like lasagna, vegetable gratins, and even meats. While it’s simple to make, mastering a few key techniques will ensure a smooth, lump-free sauce every time.
Ingredients:
- 2 tablespoons (1 oz) butter
- 2 tablespoons all-purpose flour
- 2 cups warm milk
- Salt, to taste
- Ground black pepper, to taste
Instructions:
- In a small saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about a minute, making sure it stays light in color.
- Slowly pour in the warm milk, whisking constantly to prevent lumps.
- Season with salt and black pepper to taste.
- Continue cooking, stirring frequently, until the sauce thickens.
- Remove from heat and let it cool slightly before using.
Perfect for layering in lasagna, drizzling over roasted vegetables, or pairing with meats.
