Name: Béchamel (Balsamella)
Total time: 20 min
Yield: Yields about 2 ½ cups
Cuisine: Italy
Ingredients: 2 cups whole milk; 4 tablespoons butter; 4 tablespoon flour; Salt; Freshly ground black or white pepper

Preparation info

Yields about
2 ½ cups

Difficulty
Easy
Ready in
20 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

An essential element in lasagna and many other baked pastas, béchamel is quite easy to make, it just needs a little patience.

Ingredients

2 cups whole milk
4 tablespoons butter
4 tablespoon

Europe
Italy
Sauce
Vegetarian
Mediterranean

Method

Heat the milk in a small saucepan until it steam is released when the milk is stirred, just before it boils.
Put the butter in a 2-quart saucepan and place over medium low heat. When the butter has melted, add the flour mixing it in with a wire whisk until you obtain a