Best Besciamella Sauce Recipes

BESCIAMELLA SAUCE

Steps:

• Heat butter in a medium saucepan until melted.
• Add flour, stirring until smooth.
• Cook gently over medium heat until light golden brown, 6-7 minutes.
• Meanwhile, heat the milk in a separate pan until almost boiling.
• Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
• If lumps begin to form, you need to adjust the heat up a bit higher.
• Bring to a boil, and cook for 30 seconds, continuing to stir.
• Remove from the heat and season with salt and nutmeg.
• Note: After I had brought it to a boil and let it cook for 30 seconds, it was still too liquidy.
• I continued to cook it over high heat, stirring constantly, until it thickened down, and began to coat the back of the spoon.

BASIC WHITE SAUCE - SALSA DI BESCIAMELLA

Steps:

• In a large saucepan, melt the butter over med-low heat. Do not let the butter brown.
• Whisk in the flour, and cook it until a uniform paste is formed, and no streaks of flour remain.
• Slowly whisk in the milk in a steady stream.
• Cook about 10 minutes, stirring slowly until the sauce coats the back of a wooden spoon.
• Season with salt and pepper.

BASIC CREAM SAUCE (BESCIAMELLA)

Steps:

• In a 2-qt. saucepan, melt the butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes. Do not let the mixture brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch. Remove from the heat and whisk in the salt, pepper, and nutmeg. If not using right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming. Plan to use the sauce within 30 minutes because it thickens if it's left to sit for too long. If that should happen, add a little warm milk and whisk well to thin it.

BESCIAMELLA - BECHAMEL SAUCE

Steps:

• Heat the milk on low heat making sure that it doesn't boil.
• In another small saucepan melt the butter. (Be carefull: do not let it brown.).
• Slowly add the sifted flour, stirring with a whisk. Cook it for a few minutes, stirring constantly, always being carefull don't let it brown or crispy.
• That's the "roux", as the French call it.
• Now remove it from the heat, slowly add the hot milk, stirring with a wooden spoon.
• Put the saucepan on medium heat, until it boils, add a pinch of salt and a pinch of nutmeg. Then simmer for 15 minutes while covered, or until the sauce doesn't look thick, stirring from time to time.
• Your Bechamel Sauce is ready!

BESCIAMELLA (CREAM SAUCE)

Steps:

• In a heavy saucepan, melt the butter over moderate heat. Add flour and cook the roux, stirring constantly with a wire whisk until there are no lumps and it is pale gold in color. Pour in the milk and cream slowly, stirring with the whisk. Bring to a boil, stirring constantly. Reduce heat and cook until the sauce is thick enough to coat the wires of the whisk heavily. Remove from heat. Add salt and pepper. Set aside.

BESCIAMELLA (CREAM SAUCE)

Steps:

• * This recipe for cream sauce and the recipe for Salsa Di Pomodori (tomato sauce) are used with the Cannelloni recipe from the World Gourmet Calendar. To make Cannelloni, you will need both sauce recipes: In a heavy saucepan melt butter over moderate heat. Add 6 tablespoons of flour and cook the roux stirring constantly with a whisk. Pour in milk and cream slowly stirring with a whisk. Bring to a boil, reduce heat, and cook until sauce is thick enough to coat the wires of the whisk heavily. Remove from heat. Add salt and pepper. Reserve.