Family · German
Béchamel Sauce for Lasagne
The story
From Karla's family cookbook (2014). Karla's béchamel sauce for lasagne is a reliable base recipe — creamy, with a subtle hint of nutmeg and Parmesan, and according to her own note always made in double quantity for her lasagne.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- easy
Method
Melt the butter over moderate heat in a heavy 2–3 litre saucepan and stir in the flour.
Remove the pot from the heat, pour in the milk and cream all at once, and whisk continuously until the flour is partially dissolved.
Return the pot to high heat and continue cooking, whisking constantly, until the sauce comes to a boil and becomes thick and smooth. Reduce the heat and simmer, stirring, for about 2–3 minutes (caution: scorches easily).
Stir in the nutmeg, salt, pepper and Parmesan.