Bechamel Sauce for Lasagna Bolognese
Use this lush white sauce to make our Lasagna Bolognese.
- Yield: Makes about 3 cups
Source: Martha Stewart Living, January 2004
- 7 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3 1/2 cups milk, heated just until steaming
- Pinch of freshly grated nutmeg
- 1/2 teaspoon coarse salt
- Freshly ground pepper
Melt butter in a heavy-bottom, medium saucepan over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2 to 3 minutes; do not let roux brown.
Whisking constantly, add about 2 tablespoons hot milk to saucepan.
Pour half of the remaining hot milk into the saucepan in small increments, whisking the mixture constantly, until a smooth paste forms.
Whisk remaining milk into pan; add nutmeg and salt. Cook, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes; if any lumps form, stir sauce rapidly with a whisk. Season with pepper; remove from heat. Let sauce stand until lukewarm, about 30 minutes, before assembling lasagna.