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Béchamel Sauce |
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Serves: 8 (Salsa Balsamella)Category: Other Pasta Sauces MAKES ABOUT 4 CUPS This basic white sauce is usually combined with cheese and used on baked pasta or vegetables. The recipe can easily be halved. Print this Recipe 1 quart milk 6 tablespoons unsalted butter 5 tablespoons flour Salt and freshly ground black pepper to taste Pinch of freshly grated nutmeg
1 Heat the milk in a medium saucepan until small bubbles form around the edge. 2 Melt the butter in a large saucepan over medium-low heat. Add the flour and stir well. Cook 2 minutes. 3 Slowly begin adding the milk in a thin stream, stirring it in with a wire whisk. At first the sauce will become thick and lumpy, but it will gradually loosen up and become smooth as you stir in the remainder. 4 When all of the milk has been added, stir in the salt, pepper, and nutmeg. Raise the heat to medium and stir constantly until the mixture comes to a simmer. Cook 2 minutes more. Remove from the heat. This sauce can be made up to 2 days before using. Pour it into a container, place a piece of plastic wrap directly against the surface and seal tightly to prevent a skin from forming, then refrigerate. Reheat over low heat before using adding a little more milk if it is too thick. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. |
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