Salsa Besciamella

Classic Cream Sauce

Preparation info
  • Makes about

    2 cups

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About


  • 2 cups milk
  • 3 to 4 tablespoons unsalted butter
  • 3 tablespoons<


Pour the milk into a small saucepan and bring to just below a boil over medium heat. Meanwhile, melt the butter in another small saucepan over low heat. Add the flour and cook, stirring, for about 5 minutes; do not let the mixture color. Whisk in the hot milk and continue to whisk until thickened and all the raw flour taste is gone, 8 to 10 minutes. Season with salt, pepper, and nutmeg.