It’s still TASTE OF ITALY Month! Mangiare! (Eat)
This recipe is so highly adaptable it had to have its own post! Not only will I refer to it in my next post, Authentic Italian Pesto Lasagna, but in many posts to come! Think creamy soups, cheese sauces, fondues and YUM, comfort food!
#TasteOfItaly Month continues!
Béchamel Sauce (Béchamel is actually a French word) is one of those concoctions that makes many a tantalizing dish taste amazing! It’s a basic white sauce and it’s used as a base for cream soups, cheese sauces, gravies, Alfredos and fondues throughout the world!
It is commonly used in Greek lasagna or Moussaka with just a hint of nutmeg added. But did you know that it’s also the secret ingredient used in Northern Italy to make a rich ooey gooey creamy almost cheesy-tasting layer in Italian lasagna? Bechamel single handedly makes many an Italian Lasagna legendary! That’s the beauty of it! Though it starts out super plain, it takes on the flavors of whatever dish it’s used in and in lasagna, it takes on the texture and consistency of mild white melted cheese. It’s a kitchen chameleon that’s a must have in your cooking arsenal!
And that’s where this story begins…Click > on the video below to hear the back story on Bechamel Sauce and Lasagna by Dr. Double Portions then watch the how to make Bechamel Sauce video!
Béchamel Sauce Process Notes
With only four basic ingredients, Béchamel Sauce is actually really easy to make. It starts with a roux—which is a fancy (also French) word for a mashup of flour and some type of fat that serves as a thickening agent. The toughest part of Béchamel Sauce is making sure you don’t scorch the milk! Some chef’s recommend heating the milk before adding it to pan. A wooden spoon or a whisk work best. Check out the video above and let me show you how it’s done!
- 3 T Butter
- 3-5 T Flour
- 1½ - 2 c. Milk (I use skim)
- Generously salt to taste
- Watch our YOUTUBE VIDEO for the HOW TO!
Dried or fresh parsley