Italian-Style Béchamel Sauce
Credit: Christopher Hirsheimer
(Besciamella)
MAKES 2 CUPS
Although widely recognized by its French name, béchamel, this sauce has been known in Italy as besciamella (or balsamella or bechimella) for centuries. The sauce functions as a binding element in many pasta and vegetable dishes. It is also used as a topping in baked dishes—most notably lasagne and cannelloni—to prevent them from drying out.
3 tbsp. butter
4 tbsp. sifted flour
2 cups hot milk
Salt and freshly ground black pepper
1. Melt butter in a heavy medium saucepan over medium-low heat. Add flour and whisk for 1 1/2 minutes (do not allow to brown).
2. Gradually add hot milk, whisking constantly. Season to taste with salt and pepper and stir constantly with a wooden spoon until sauce is the consistency of thick cream, about 15 minutes.
Your Rating & Review