Martha Stewart Béchamel Sauce for Lasagna

Martha Stewart béchamel sauce for lasagna takes 25 minutes and just butter, flour and milk to make a smooth, creamy white sauce that holds the pasta layers together. Save this easy side dish sauce for Sunday dinner, holiday gatherings or summer potlucks, because it's a quick simple recipe.

Add the hot milk to the roux in small splashes, whisking the whole time, until a smooth paste forms. Pour it in all at once and the roux seizes into lumps that are hard to whisk out.

Martha heats the milk first and keeps the roux pale, cooking it only 2 to 3 minutes so the sauce stays light and nutty. She also thins the sauce to a pourable consistency, which spreads easily between lasagna sheets instead of sitting in thick clumps.

Martha Stewart Béchamel Sauce for Lasagna

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Course: Side DishCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

150

kcal

A pale butter and flour roux turns silky once hot milk is whisked in a little at a time, then it simmers until thick and creamy. A pinch of nutmeg adds warmth without announcing itself.

Ingredients

• 7 tablespoons unsalted butter
  

• 6 tablespoons all-purpose flour
  

• 3 1/2 cups milk, heated just until steaming
  

• Pinch of freshly grated nutmeg
  

• 1/2 teaspoon coarse salt
  

• Freshly ground pepper
  

Directions

• Melt the butter: Melt 7 tablespoons unsalted butter in a heavy-bottomed medium saucepan over medium-low heat. A heavy pan matters here, since it spreads the heat evenly and keeps the roux from scorching.
• Cook the roux: Add 6 tablespoons all-purpose flour to the melted butter, whisking constantly. Cook for 2 to 3 minutes, whisking now and then, and don't let it brown.
• Add the first milk: Keep whisking and add about 2 tablespoons of the 3 1/2 cups hot milk to the pan. The roux will tighten up at first, which is exactly what you want.
• Build the paste: Pour in half of the remaining hot milk in small increments, whisking constantly. Keep going until a smooth paste forms, so the roux takes the liquid evenly.
• Whisk in the rest: Whisk the remaining milk into the pan, then add a pinch of freshly grated nutmeg and 1/2 teaspoon coarse salt. The sauce will loosen up at this point and start to look like cream.
• Simmer until thick: Cook, stirring with a wooden spoon and scraping the bottom and sides, until the sauce is thick and creamy, about 15 minutes. If any lumps form, stir the sauce rapidly with a whisk.
• Season and cool: Season with freshly ground pepper and take the pan off the heat. Let the sauce stand about 30 minutes until lukewarm, before assembling your lasagna.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why does the milk need to be hot?

Hot milk blends into the roux smoothly, while cold milk makes it seize into lumps. Warm it in a separate pan until it just steams, since that's far easier than fixing a lumpy sauce afterward.

Can I make béchamel a day ahead?

Yes, it keeps in an airtight container in the fridge for one day, though it tastes best fresh. Reheat it gently in a heatproof bowl set over a pan of simmering water, stirring until it loosens.

Can I make this béchamel vegan?

You can, using a good plant-based butter and unsweetened non-dairy milk. Full-fat soy, almond or oat milk work best, because they give the sauce the body that skim versions lack.

What do I do if my béchamel gets lumpy?

Take the pan off the heat and whisk the sauce rapidly, which breaks up most lumps. If a few stubborn ones remain, pour it through a fine mesh strainer before using it.

Does the nutmeg really matter?

It does, even though you'll barely taste it. That small pinch adds warmth and depth to what would otherwise be a plain white sauce, so don't skip it.