Classic Style Bechamel Sauce or White Pasta Sauce

French bechamel sauce the mother of all sauces even known as white pasta sauce.

This recipe is the classical one as there are many variations enriched time by time with broth, cheeses or puréed tomatoes.

Here I'll show you in a few steps how to make it quick with a medium thickness which Italians generally prefer and goes better with lasagna.

Classic Style Béchamel Sauce

Ingredients: serves 4

- 2 ounces (gr.60) of butter
- 3 ounces (gr.85) of flour
- 2 cups (ml.500) of milk
- salt and a pinch of nutmeg

Preparation: easy 20 minutes

How to Prepare Béchamel Sauce

1.2. In a heavy saucepan melt the butter over low heat, and stir in slowly the flour.

TIP!
When you are making béchamel use a heavy steel saucepan (better if copper) to prevent the sauce from burning.

3.4. Start adding the milk and stir constantly with a wire whisk until completely absorbed, then bring to a boil. Keep cooking over low heat until smooth and thickened about 10 minutes.

5.6. Add salt to your taste and a pinch of nutmeg. Remove from the stove, stir for a minute more until it goes off the