This classic French white sauce is an essential ingredient in Italian Bolognese-style lasagna. This Easy Béchamel Sauce recipe version is made a touch thicker than the kind you'd use for mac and cheese because it holds the lasagna together.
6tablespoonsall-purpose flouror "00" flour (use gluten free flour as desired)
3cupswhole milkor soy milk to make it dairy free
kosher salt
Freshly grated nutmeg
Instructions
Make The Roux: Melt the butter in a medium saucepan over medium-low heat. Fill a fine mesh sieve with the measured flour. While whisking constantly, sprinkle the flour into the butter. Let the mixture cook until the raw flour taste is gone but don’t let it brown.
Add The Milk: While continuing to whisk, pour the milk in a steady stream into the roux. Let the mixture cook, stirring regularly with a wooden spoon or rubber spatula, until it coats the back of a spoon and when you draw your finger across the back of the spoon, it leaves a trail, about 10 minutes.
Season The Béchamel: Add a generous pinch of salt and grate some nutmeg into the mixture. Set aside until ready to use.