Butter bechamel is prepared in no time. Ideal for lasagna, pasta, or vegetable casseroles. The butter bechamel is made with few steps for a great result. You can decide the density you prefer.
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- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 1/2 cups milk
- 1/3 cup flour (I use spelt, but you can use whichever you prefer)
- 3 tbsps butter
- to taste nutmeg
- to taste salt
Steps
Melt the butter and mix it with the flour, in the meantime heat the milk. Pour some warm milk into the flour and butter mixture. Mix well and pour everything into the pot, stir with a hand whisk and cook over low heat. When the béchamel starts to thicken, add the nutmeg and salt. Stir until reaching the desired density. Remove the pot from the stove and pour the bechamel into a container and cover it with cling film to avoid forming a crust on top.
The bechamel is ready to be used. If you do not use it immediately, once cold, store it in the fridge.
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