"Béchamel Sauce (White Sauce) form the basis of French cuisine. The creamy silkiness of the dish comes from the roux and the key to a good roux is an equal amount of butter and flour and making sure you mix it really well. A bit of elbow work is needed when the milk goes in. Constantly stirring ensures a smooth and creamy sauce. A pinch of grated nutmeg gives it a subtle flavor and the mozzarella and parmesan is all you need to finish this dish."
Linguini with Béchamel Sauce (White Sauce)
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Prep time: 5mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 package linguini
- 1 cup grated mozarella
- 1/2 cup grated parmesan
- 2 cups milk
- salt to taste
- 1 clove grated garlic
- 2 teaspoon black pepper
- 1 teaspoon grated nutmeg plus for garnish
Method
Step 1
Cook linguini according to box directions. Drain and reserve the pasta.
Step 2
In a pan put in the butter. Let it begin to melt. Add the flour. Mix throughly so it forms into a smooth paste.
Step 3
Add the milk little by little constantly stirring to make sure no lumps remain. The end result should be smooth and creamy.
Step 4
Mix in grated garlic. Season with salt, black pepper and nutmeg.
Step 5
Put cooked linguini in. Add in mozzarella and grated Parmesan.
Step 6
Mix into the pasta and serve with a bit more of grated nutmeg.