Béchamel sauce (Salsa besciamella)
⏱️ 20 min🍳 10 min⏱️ 20 min📊 Easy🍽️ 4Volume 2 · Sunday Sauce
A smooth, silky béchamel — the mother sauce of lasagna, gratins, and soufflés, made with butter, flour, and warm milk.
| Amount | Ingredient |
|---|---|
| 2 tbsp all-purpose flour | |
| a pinch of nutmeg | |
| a pinch of black pepper | |
| 1/4 tsp salt | |
| 2 tbsp butter | |
| 2 oz (50 g) grated Sbrinz | |
| 100 ml heavy cream | |
| 300 ml milk |
Preparation
- Melt the butter in a pan. Add the flour and cook while whisking, without letting it brown.
- Gradually add the milk, bring to a simmer while stirring and season. Let the sauce simmer over medium heat, stirring occasionally for about 10 minutes until it becomes creamy.
- To make a cheese sauce, stir the grated cheese into the finished béchamel.
Nutrition
- calories : 152 kcal
- fat : 11 g
- carbohydrate : 7 g
- protein : 6 g
- servingSize : 400 ml
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.