137. Balsamella

Béchamel Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This is the same sauce as the French béchamel, except that theirs is more complicated.

Method

Heat in a saucepan a tablespoon of flour and a pat of butter as large as an egg. Use a wooden spoon to dissolve the butter and