Goat Milk Béchamel

By • January 1, 2010 6 Comments

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Author Notes: For me, a new year, and specifically 2010, is about trying new things. Sometimes, I get stuck in a rut, eating the same dishes, cooking the same dishes, resting on my recipe laurels. Last week, I wanted to make a béchamel sauce for an old-fashioned lasagne but had no cow milk on hand. Don’t ask me why I had loads of goat milk, but I did and it worked. Fate forced me to try something new, and that’s what I resolve to do in 2010. Alas, fate hasn’t presented me with a perfect lasagne recipe yet. It's coming, I promise. But that doesn’t mean you can’t have the béchamel recipe. Here's to trying something new in 2010! (That's Lily the Goat above. She provided me with delicious cheese, yogurt and milk while in Maine this summer.)


Serves about 2 cups

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups goat milk
  • 1 teaspoon salt
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 teaspoon white pepper
  • 1/2 cup mascarpone cheese
  1. Melt the butter in a non-reactive pan over medium heat. Add the flour and stir until dissolved and combined well, developing a light beige color.
  2. Slowly add the milk, stirring constantly until luscious and thick, about 5-7 minutes.
  3. Stir in the salt, nutmeg, pepper, and cheese. Use this gorgeous béchamel in a lasagne, a baked penne or a vegetable gratin dish as you heart desires.

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