Béchamel sauce, or besciamella is a very common sauce in Italy, despite its French origins, and it is mainly used in the tradition of Emilia Romagna.
It is in fact a fundamental ingredient for many traditional Italian dishes, especially first courses such as lasagna, cannelloni, crepes and many more!
Homemade béchamel sauce is immediately recognizable and is a different story compared to the pre-packaged ones sold in stores!
This fresh béchamel sauce, made with just a few basic ingredients, is in fact perfect as an accompanying sauce for meat dishes or, for example, added to a recipe for pasta with 4 cheeses.
To make a perfect béchamel sauce, you only need to follow the procedures carefully and practice a little to obtain a smooth, homogeneous and tasty sauce. If you want to make it even tastier, you can add some grated cheese, extra nutmeg or a pinch od saffron, and use it as you like!
Prepare the Roux
Melt the butter over low heat. When it melts completely, slowly add the flour.
Then form a roux, a uniform mixture, stirring and letting it all blend together.
Add the milk
Dilute the mixture with the previously heated milk, adding it in a trickle and stirring continuously to avoid creating lumps.
Stir until the sauce thickens. Then add salt and a grating of nutmeg and let the béchamel cook until it comes to a boil.
Reach desired consistency
Once it comes to a boil, allow it to cook to the desired consistency.
As mentioned, generally the consistency of béchamel should be thick for fillings or semi-liquid for toppings.