1.  In a large sauce pan over medium heat, melt the butter and then add the flour. Using a whisk, constantly stir the flour in the butter until it becomes a mushroom brown color.

2.  Once the flour has browned, add the milk to the pan. Lower the heat and whisk constantly for approximately 8 - 10 minutes. As soon as the milk begins to thicken, turn off the heat and continue to whisk the mixture.

3.  Add the parmigiano and the nutmeg and whisk it in to the sauce.

 

 

 

4.  Taste the besciamella sauce and add salt as needed.

5.  Use in your favorite lasagna, cannelloni or baked pasta dishes.

Notes

- For a lighter version of this sauce, you can substitute 4 tablespoons of extra virgin olive oil for the butter in this recipe.

- If you are not going to use the sauce right away, cover the sauce with plastic wrap or foil. Touch the plastic wrap or foil to the top of the sauce so that the sauce does not develop a skin.

- If the sauce cools and is too thick, thin it to your preference by adding a small amount of milk and whisking it to combine.