Classic bechamel sauce for lasagna
Ingredients
Step-by-step preparation
STEP 1
How to make classic bechamel sauce for lasagna? Prepare the necessary products. Use only high-quality oil for the sauce, without vegetable fats. It will be great if its fat content is 82.5%. This oil contains less moisture, which will have a better effect on the quality of the sauce.
STEP 2
Use a thick-bottomed container for preparing the sauce, as it will be quite thick and may burn when heated. Bechamel is prepared with constant stirring, so the dishes should not be afraid of scratching, take this into account. Place the oil in a bowl and place on low heat. Melt the butter without bringing to a boil.
STEP 3
Add flour to butter. Immediately start stirring it vigorously with a whisk. Without removing from the heat and stirring continuously, fry the flour mixture for several minutes until it has a light nutty aroma. Do not leave the stove for a minute, the flour may start to burn.
STEP 4
Pour in milk in a thin stream. Do this carefully, working intensively with a whisk, the mass should become homogeneous, without lumps. If you are not experienced in making sauce, pre-heat the milk so it will mix better.
STEP 5
When all the milk has been poured in, continue cooking the sauce, stirring continuously. After five minutes it will begin to thicken noticeably.
STEP 6
Add salt, pepper and nutmeg to the sauce. Stir. The spices will be reluctant to disperse into the sauce at first, don't worry, they will eventually blend in. Continue cooking the sauce for another five minutes until it reaches the desired consistency. Don't forget to stir! The thicker the sauce, the easier it will burn.
STEP 7
The sauce is ready. It must be used almost immediately, otherwise milk foam will form on its surface. If you prepare the sauce in advance, be sure to cover the top with cling film so that it fits tightly to the surface.
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