Besciamella

12 servings

Ingredients

Quantity Ingredient
8 tablespoons Unsalted butter
¾ cup Quick-mixing flour
4 cups Milk
½ teaspoon Freshly grated nutmeg
½ teaspoon Salt
Freshly ground pepper to taste

Directions

Melt the butter in a heavy saucepan over low heat. Add the flour all at once, and stir rapidly with a wire whisk until blended. When you use the quick-mixing flour that has a granular feeling, lumps never form. With ordinary flour, lumps are a good possibility. Heat the milk to scalding (just under a boil, when a skin has formed on the top), and add it all at once to the butter-flour mixture, stirring vigorously with a whisk. Continue cooking over medium heat, stirring constantly, until the sauce has thickened and is smooth, about the consistency of a thin pudding. Add the nutmeg, salt, and a few grinds of pepper. Cool the sauce for about 15 minutes before using. It becomes firmer as it cools. From The Romagnolis' Table by Margaret & G. Franco Romagnoli. Submitted By TERRI WOLTMON On 10-01-94

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