BESCIAMELLA
Use this rich, creamy Italian white sauce for lasagna, gratins, and mac and cheese.
Provided by Christopher Hirsheimer
Categories Pasta cookbooks Milk/Cream Butter
Yield 4 cups
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and cook for 1½-2 minutes, stirring con- stantly with a wooden spoon to prevent it from taking on any color whatsoever. Gradually add the hot milk in a slow, steady stream, stirring constantly with a whisk to prevent lumps. Increase the heat to medium and cook the sauce, stirring con- stantly with a wooden spoon, until it has the consistency of very thick cream, 10-15 minutes. Remove the pan from the heat.
- Stir in the cheese, if using, and season with nutmeg and salt to taste. Strain the sauce through a sieve if it is lumpy. Lay a sheet of plastic wrap directly on the surface of the besciamella to keep it warm until ready to use and to prevent a skin from forming.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love