Ingredients for ½ liter of sauce
Preparation
As a professional chef with years of French cuisine experience, I swear by this foolproof method for velvety Béchamel—the base for lasagnas, mac and cheese, and moussaka.
Melt the butter in a saucepan or microwave. Whisk in the flour to create a smooth roux, cooking briefly without browning for that authentic flavor.
Bring the milk to a boil separately. Gradually add it to the roux, whisking vigorously to prevent lumps and ensure a silky texture.
Season with salt, pepper, and a pinch of nutmeg—essential for traditional taste.
Simmer gently for 3-5 minutes, stirring until thickened to coat the back of a spoon. Perfect every time.
