French bechamel sauce the mother of all sauces even known as white pasta sauce.
Easy to prepare it forms the basis and used in a variety of Italian recipes as lasagna.
This recipe is the classical one as there are many variations enriched time by time with broth, cheeses or puréed tomatoes.
Here I'll show you in a few steps how to make it quick with a medium thickness which Italians generally prefer and goes better with lasagna.
1.2. In a heavy saucepan melt the butter over low heat, and stir in slowly the flour.
When you are making béchamel use a heavy steel saucepan (better if copper) to prevent the sauce from burning.
3.4. Start adding the milk and stir constantly with a wire whisk until completely absorbed, then bring to a boil. Keep cooking over low heat until smooth and thickened about 10 minutes.5.6.
Add salt to your taste and a pinch of nutmeg. Remove from the stove, stir for a minute more until it goes slowly off the spoon.