Besciamella Sauce

Besciamella, or white sauce, is a very versatile and delicate sauce.
It is used in many recipes: most types of lasagna, other pasta al forno (oven-baked pasta), crespelle,  and several other dishes.
It's not a difficult recipe, but at first it might take some practice to obtain a smooth and creamy sauce with the desired consistency.
Traditional recipes use more butter than mine, about double the amount. The result of healthier version,  has comparable taste and texture.


  • 5 cups of milk, 40 fl oz
  • 2 oz butter (half stick)
  • 1 cup of all-purpose flour 140 gr
  • about one teaspoon of salt
  • 1/4 teaspoon of grated nutmeg

Step 1: In a large sauce pan melt the butter with about one cup of milk over medium-low heat.

Step 2: Add the flour and whisk continuously, cooking for a couple of minutes.

Step 3: Over medium heat, whisking more energetically, add milk, a bit at a time, until smooth.

Step 4: Add the rest of the milk, salt and nutmeg. Bring it to a boil. Reduce the heat to the minimum and let cook for about 8 minutes. If too dense, add some more milk.

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