Italian Bechamel Sauce
Swati
Creamy Bechamel for pasta, pizza or sandwiches. Learn how to make creamy Italian Bechamel Sauce.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Condiments, Sauces
Cuisine Italian
- 3 tbsp Butter
- 3 tbsp Flour
- 1 Garlic Clove
- 2.5 Cups Milk
- 1/4 tsp Black Pepper
- 1/4 tsp Nutmeg
- Salt
In a pan melt butter, crush garlic clove and saute in butter till light brown. You can take out the garlic from butter while making roux or leave it.
Add flour mix with butter and saute till golden brown. Once the roux starts bubbling, then add milk.
Add milk and whisk it continuously, till it thickens to cream like consistency,
Add nutmeg and black pepper. Cool and refrigerate in an airtight container. Satys good for 15 days, or use as required in the recipe.
- You can leave garlic in the first step. After butter starts bubbling, add flour and mix well.
- Fresh Bay Leaf, Cloves can also be added after adding the milk and cooked with milk, till it reaches creamy consistency.
- Keep stirring after adding milk to avoid lump formation.
Keyword Bachemal Sauce, White Sauce