Who knew a few simple ingredients flour, butter, milk, and nutmeg could create such a creamy and elegant sauce. This famous white sauce is essentially Mornay, without the cheese. In Tuscany, it is a fundamental ingredient in Pasta al Forno, Lasagne, and Crespelle alla Fiorentina, a crepe filled with cheese and spinach.
Note: If the Bechamel thickens too much just add a small amount of milk until you achieve the desired consistency.
See ingredients, directions and pairings.
3 cups Milk
6 tablespoons All-Purpose Flour
3 tablespoons Butter
1/4 teaspoon Nutmeg, grated