Bechamel sauce from the kitchen of our Italian chefs
Bechamel sauce makes a great addition to your cooking repertoire and can be used in a variety of dishes (including our artichoke lasagna recipe!).
Plus, when your recipe comes from authentic Italian chefs and their Italian cookery school in the heart of Tuscany, you know it’s going to be good.
Serves: makes 3 cups
- 3 cups of milk
- 5 tbs plain flour
- 5 tbs butter
- white pepper
- nutmeg (optional)
1. In a saucepan (heavy-bottomed), melt the butter. Then, add the flour and cook this for a few minutes at a moderate heat, whisking briskly and continuously until the flour and butter are mixed well.
2. Heat the milk separately. Once the milk boils, remove it from the heat and slowly add it a little at a time to the flour and butter mixture, stirring continually to keep the mixture smooth.
3. Add the salt and pepper to taste, and a pinch of nutmeg if desired.
4. Cook on a low heat for about 10 to 12 minutes, until the mixture thickens.
It is best to use bechamel sauce immediately, but it can be covered and stored for up to 2 hours, though you must reheat before using.
Interested in joining these professional Italian chefs on an immersive cooking holiday? You can learn classic Italian recipes alongside them, and come home cooking sauces, pizza, and pastas like an absolute pro.
Or feel free to browse our full range of cookery holidays worldwide.