White sauce for lasagna
Description
Perfect for meat, poultry, and side dishes. White sauce (better known as "Béchamel") is the base for many other sauces, which is why it's so versatile. To make white sauce for lasagna, we'll need regular flour, medium-fat milk, and butter. I add a pinch of nutmeg for flavor. White sauce can be used not only for making lasagna but also for stuffing or baking meat, fish, vegetables, and much more. Serve chilled or at room temperature.
Instructions
- 1
Step 1
First, melt the butter in a pan with a thick bottom.
- 2
Step 2
Add the flour there, mix well until smooth. Lightly fry the mixture over heat until it turns pale brown.
- 3
Step 3
Now slowly pour in the cold milk in a thin stream, constantly stirring the sauce. You can adjust the sauce consistency to your preference, depending on the amount of milk used.
- 4
Step 4
When all the milk has been added and the sauce has been stirred into a smooth paste, cook for another 2 minutes, then turn off the heat. Season with salt, add a pinch of nutmeg and pepper.
- 5
Step 5
The finished white sauce for lasagna should have the consistency of slightly runny sour cream; if there are any lumps left, strain the sauce through a sieve. I recommend placing a small piece of butter on top to prevent a skin from forming on the surface. That's it.