Classic bechamel sauce for lasagna

Step-by-step preparation

Cooking time: 20 mins

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

Comments on the recipe

maraly

28.11.2023

4.7

This is how I make bechamel sauce too. Best recipe!

Corason

28.11.2023

4.5

I wanted to make milk sauce for quenelles and found bechamel through a search on my favorite website. The photo of the sauce looks delicious! I prepared the classic Bechamel sauce for lasagna exactly according to the recipe, reducing the number of servings to one using the site’s calculator, which is very convenient, believe me) I only had 73% oil, so I cooked it with it. I made the sauce in a non-stick pan and stirred with a silicone whisk so as not to scratch the dishes. I prepared the sauce with constant stirring, poured in cold milk, cooked for 2 minutes until thickened, added spices as recommended by the author - salt, pepper and nutmeg. It came out fragrant! Not a single lump! Great recipe! I made the sauce for chicken quenelles and it complemented them perfectly. The sauce itself has a unique taste, very delicate, soft and creamy! I got the milk sauce right the first time, thanks to all the author’s advice. This is the perfect sauce with just 3 ingredients! I recommend to everyone!