bechamel sauce
From Giada De Laurentiis Everyday Italian. She says - This sauce is named after the Marquis de Bechamel. In Italian, it's called balsamella or besciamella. The original and full French version also involves steeping some onion and a bay leaf in milk for 30 minutes to infuse the sauce with more flavor but here's an everyday approach. My simplified version is a snap to make and is perfect with baked rigatoni with bechamel sauce. You could also use it the way you would hollandaise sauce.
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prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 cups
Ingredients
- 5 tablespoons unsalted butter
- 1/2 cup flour
- 4 cups whole milk, warm
- 1/2 teaspoon salt, to tasste
- 1 pinch ground white pepper, to taste
- 1 pinch nutmeg, freshly grated, to taste
How To Make bechamel sauce
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Step 1In a 2 quart saucepan, melt the butter over medium heat.
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Step 2Add the flour and whisk until smooth, about 2 minutes.
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Step 3Gradually add the warm milk, whisking constantly to prevent any lumps from forming.
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Step 4Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes.
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Step 5Do not allow the bechamel sauce to boil.
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Step 6Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg.
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Step 7Season the sauce with more salt, pepper and nutmeg to taste.
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Step 8The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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